Stinging nettle may sting to touch, but it’s one of the most powerful healing herbs nature offers.

As a wild spring superfood, nettle is packed with anti-inflammatory compounds, vitamins A and C, iron, calcium, and even plant-based protein.

Used for centuries to relieve joint pain, ease allergies, and gently detox the body, this nourishing spring superfood deserves a spot in every seasonal kitchen.

Once cooked, it loses its sting and adds earthy flavor to soups, teas, and sautés. Add stinging nettle to your meals and experience the healing power of this often-overlooked springtime gift.

A Folk Remedy Turned Functional Food

Stinging nettle has long been used in traditional herbal medicine to reduce inflammation, relieve joint pain, calm seasonal allergies, and support gentle detoxification.

Modern research confirms what folk wisdom has known all along: stinging nettles are packed with anti-inflammatory compounds, antioxidants, and minerals that help the body heal from the inside out.

Whether brewed into tea, blended into soups, or stirred into pesto, nettles help restore and rebalance.

They are especially helpful during seasonal transitions—when the body is trying to reset, release toxins, and respond to environmental stressors like pollen or processed foods.

Nutritional Goldmine

Stinging nettle leaves are rich in:

• Vitamins A, C, K, and several B vitamins

• Calcium, magnesium, potassium, and iron

• Plant-based protein—more than many cultivated greens

• Chlorophyll and polyphenols for cellular renewal

Their anti-inflammatory benefits make them a favorite among those seeking natural support for arthritis, skin conditions, hormone balance, and digestive health.

A Healing Herb with a Long Tradition

Rewarding and resilient, stinging nettle connects us to place and season.

It has long been used not only as food and medicine, but also in natural dyes and traditional textiles.

In the garden, it supports pollinators and enriches the soil.

With deep roots in tradition and a wide range of benefits, nettle brings a bit of kitchen wisdom—and the wild—right to the table, carrying forward a legacy of nourishment, craft, and care.

How to Use Stinging Nettle

Use fresh nettles within 2–3 days for the best flavor and texture.

Store them unwashed in a loose plastic or produce bag in the fridge, ideally wrapped in a damp towel to prevent wilting.

For longer storage, blanch and freeze or dry nettles:

• Blanch and freeze: Dip leaves in boiling water for 60 seconds, cool quickly in ice water, squeeze dry, and freeze in portions.
• Dry: Hang small bundles upside down in a well-ventilated area or use a dehydrator. Store dried leaves in an airtight container.

Tip: If you’re harvesting nettles yourself, be sure to pick only the young, tender leaves—older plants may be tougher and less pleasant to eat.

Handling Nettle Safely

When working with fresh nettles,always use gloves or tongs to avoid the stinging sensation caused by their tiny, needle-like hairs. Once nettles are blanched or cooked, they lose their sting, making them safe to handle with your bare hands. If you do get stung, it’s usually harmless and will fade. To ease irritation, gently wash the area with soap and water, and apply a cold compress. Try soothing agents like aloe vera, honey, or a Jewelweed Salve (a trusted, natural remedy for nettle stings, bug bites, and other skin irritations), or apply a baking soda paste to ease the irritation. Avoid scratching to prevent worsening the discomfort.

Culinary Uses

Once cooked, nettles taste like a cross between spinach and cucumber, with a deep, slightly earthy flavor. They work well in both rustic and refined dishes.

You may be surprised at how many ways you can use stinging nettle in your cooking! Once you’ve cooked with nettles a time or two, their mystique fades and their magic settles in. They become one of those kitchen staples that feel like a secret handshake with the season. A green that reminds you just how good simple, nourishing food can be.

Tip: Blanching nettles preserves their bright green color and removes the sting!

Easy Uses & Pairings for Stinging Nettle:

• Soups, Broths & Sauces: Use nettles like spinach in puréed soups, stir into broths, or blend into pesto and green sauces.
• Pasta & Grains: Toss with pasta, stir into risotto, or fold into farro and quinoa bowls.
• Egg Dishes: Add to omelets, frittatas, or scrambled eggs for a savory green boost.
• Savory Baked Goods: Mix into savory muffins, scones, or quick breads for an earthy twist.
• Cakes & Sweet Bakes: Incorporate into naturally green sponge cakes, tea cakes, or earthy-sweet bakes featuring lemon or apple.
• Pizza Topping: Sauté and layer onto pizzas with garlic, mushrooms, or creamy cheeses.
• Smoothies: Blanch and blend with apple, cucumber, chia, and yogurt or milk.
• Nettle Chips: Make crispy, wild-tasting chips similar to kale chips.
• Dried Nettles: Ideal for tea and powdered seasoning.

Nettle Tea & Seasonal Wellness

Among nettle’s many herbal uses, it’s often praised for supporting seasonal allergy relief. Thanks to its natural antihistamine properties, nettle tea or tincture may help reduce sneezing, congestion, and itchy eyes —especially when used regularly in the weeks leading up to allergy season. It’s not a quick fix but rather a gentle tonic that may help build seasonal resilience.

Dried nettles make a naturally caffeine-free herbal tea that’s mineral-rich and gently supportive of seasonal wellness. Nettle tea is often used as a natural remedy for spring allergies due to its anti-inflammatory properties and histamine-regulating compounds. To make a simple tea, steep 1–2 teaspoons of dried nettles per cup of hot water for 5–10 minutes.

Try these simple blends:

• Allergy Relief: Nettle + lemon balm + peppermint + chamomile
• Soothing & Relaxing: Nettle + lavender + lemon balm
• Refreshing & Bright: Nettle + lemon balm + mint
• Digestive Aid: Nettle + fennel + lemon balm

These combinations balance nettle’s mineral richness with complementary flavors and benefits, making tea time a nurturing ritual.

Caution: While nettle tea offers many benefits, it’s best to consult a healthcare provider before use during pregnancy or if you have any health concerns. Nettle may interact with medications or affect certain conditions.

Bringing nettle into your kitchen is an invitation to connect with the season and savor something both nourishing and a little bit special. To get you started, here’s a simple nettle soup recipe that warmly welcomes this wild green to your table and palate.

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Nettle Soup with Spring Herbs

This light, earthy spring soup highlights the deep green flavor of fresh nettles. Serve this simple, nourishing classic with crusty bread and a soft cheese or egg on top.

Ingredients:

• 1 tbsp olive oil or butter
• 1 small yellow onion or two green onions, chopped
• 2 cloves garlic, minced or 2 green garlic stalks, chopped
• 1 medium potato, diced (Yukon Gold works well)
• 4 cups vegetable or chicken broth
• 4–5 loosely packed cups fresh nettle leaves
  • (rinsed, stems removed, or blanched, if preferred)
• Salt and pepper, to taste
• Lemon juice, to finish

Optional:

• Splash of cream, milk, or plain yogurt for serving
• Chopped chives or green garlic tops as garnish or other chopped herbs (see variations)

Instructions:

1. In a large pot, sauté onion and garlic in oil or butter until soft.
2. Add potatoes and broth. Simmer until potatoes are tender.
3. Add nettles and cook 3–5 minutes more.
4. Purée with an immersion blender until smooth (or leave slightly chunky).
   • May also blend carefully in batches using a regular blender.
5. Stir in cream or yogurt if using. Season to taste.
6. Top with fresh herbs and serve warm.

Variations:

• Add fresh parsley, dill, tarragon, fennel fronds, or basil with nettles for more herbal brightness.
• Stir in ½ cup cooked grains like farro or barley after blending.
• Supplement with spinach, watercress, or chard if low on nettles.
• Serve topped with a soft-boiled egg for extra protein.
• Skip blending for a rustic version; finely chop nettles and stir in before serving.

Whatever you decide to make with your stinging nettle, make a large batch to freeze and use throughout the year for it’s healing properties.

A few days later, he found rows of tomato transplants—seven inches tall, healthy, hopeful—missing.

Not eaten. Just gone. Pulled clean from the trays like someone (or something) was planning a garden of their own.

It’s moments like these that remind us: spring has its own agenda.

But alongside the challenges come the first rewards—crisp asparagus stalks and tart, ruby-red rhubarb.

These early spring veggies, asparagus and rhubarb, arrive just when our bodies need them most: after a long season of soups, stews, and stored roots, they bring freshness back to the plate.

And if you’ve ever wrinkled your nose at either one, this post is for you.

Because just because you didn’t like a vegetable once doesn’t mean you can’t love it now.

Sometimes all it takes is a better recipe—and a little respect for what that vegetable has to offer.

Spring vegetables are delicious—but they’re also deeply functional.

Your creativity in the kitchen means more than just pretty plates – it means getting more vegetables into your diet, increasing nutrient variety, and rebuilding energy stores that winter quietly depleted.

If you’re on a quest to improve your health and eat more nutrient-dense food, the best place to start is right here: with simple meals, seasonal inspiration, and a willingness to try something new.

In this post, you’ll learn:

• How to avoid mushy, stringy asparagus forever

• How to use rhubarb without loading up on sugar

• Why local, organic versions of both make all the difference

• And a spring pasta recipe that brings them together beautifully

Let’s start with asparagus.

I know—maybe it was boiled to death on your childhood plate.

But done right, it’s a fresh, crisp, and nourishing powerhouse that even picky eaters can learn to love.

Here’s how to prep and cook it the right way…

You don’t like Asparagus? Let’s Fix That.

The top two reasons people say they don’t like asparagus? Mushy. And woody.

Totally valid. But totally avoidable.

I can help you like asparagus and maybe learn to love it.

First: Skip the Woody Bits

First of all you want to make sure you NEVER cook woody asparagus. It’s just a BAD experience that some folks never get over.

• • Those pale, fibrous ends near the base? That’s the part that held the plant upright—not the part you want to eat.
  • Simply break each stalk where it snaps off easily at the stem end. (I show this in this video at the 5:50 mark if you want to see it in action.)
  • I think it is super important to give your eaters a good eating experience when convincing them to give asparagus a chance. 

Second: Don’t Overcook It

This is where asparagus wins or loses hearts.

Here are my favorite methods:

• • Roasted asparagus – toss those trimmed spears with some olive oil, salt, and pepper, then pop them in the oven until they’re tender but still crisp, letting their natural sweetness shine. Roast at 450°F until tender but still crisp—caramelized tips are a bonus.
  • Grilled asparagus – gives them that lovely smoky flavor while keeping them nice and firm; a little olive oil before grilling does wonders for their taste.
  • Blanched asparagus – if you’re in a hurry, blanching is the way to go – just a quick dip in boiling water until they’re bright green, then straight into an ice bath to stop the cooking, preserving their crunch. Be sure to salt and pepper to taste and and drizzle with olive oil or your healthy fast of choice to aid digestion. Grass fed butter is my choice.
  • Stir-fried: My personal favorite—quick and hot with sesame oil and garlic. Crisp, flavorful, and fast.

Even I Don’t Get It Right Every Time

I overcooked my roasted asparagus the other night.

Farmer Reuben noticed.
“What did you do differently to the asparagus this time?” he asked gently.

He’s used to me stir-frying it, which keeps it firmer. This time, I aimed for those blackened tips in the oven—but I left them in too long and then broiled them for just a bit too much.

Lesson learned: high heat, short time. And maybe don’t get distracted by kids at the same time.

Why Asparagus Belongs in Your Spring Seasonal Eating Plan

Asparagus isn’t just tasty when cooked right—it’s also one of the most nutrient-dense veggies of the season.

These crisp green spears are packed with:

• Immune-boosting vitamin C

• Energizing B vitamins

• High fiber to support digestion and detox

• Antioxidants that help your body reset after winter

It’s a gentle way to rebuild energy, support your gut, and shift into spring with lighter, fresher meals.

Whether you roast it, grill it, or toss it into a fresh salad, asparagus is a delicious way to welcome the season—and give your body the nourishment it’s naturally craving.

Rhubarb, Reimagined: A Seasonal Superfood That Deserves a Second Look

If you only think of rhubarb as pie filling, you’re not alone.

Most of us were introduced to it under a mountain of sugar—usually next to strawberries in a dessert that left us with a blood sugar crash (and not much appreciation for the plant itself).

But rhubarb is so much more than a pie ingredient.

It’s technically a vegetable, and one that reaches its peak in spring—when our bodies are looking for lighter, brighter foods to support immunity, digestion, and energy.

Rhubarb is:

• Packed with vitamin C, K, and calcium

• Naturally tart and cleansing

• A perfect match for savory dishes, sauces, and even brothy spring soups

It’s a versatile ingredient that can be used in both sweet and savory dishes—from pies and crisps to sauces and compotes.

But here’s my take:

I recommend trying rhubarb in savory dishes first, in order to get the benefit without the negative consequences of added sugar that can suppress your immune system.

Think herb-roasted chicken with rhubarb compote, rhubarb vinegar reductions, or even blended into spring soups.

It’s a bold, beautiful way to expand your seasonal eating—and a great opportunity to explore flavor without relying on sweetness to make it palatable.

So yes—add rhubarb to your seasonal diet. Just maybe not only how your grandma made it.

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Farm Members Get Creative with Spring Veggies

“Clean out the fridge day” is a weekly rhythm for many of our CSA members.

Right before the next Market Box arrives, it’s time to gather all the bits and bobs—then turn them into something colorful, nourishing, and deeply satisfying.

Mary posted in our Farm Member Chat Group:

“Today’s clean out the fridge lunch bowl featuring WHF spinach, arugula carrots, roasted beets, red cabbage and cucumbers. Eat the rainbow!”

Yes—cucumbers in early spring!  Some years, Farmer Leroy’s greenhouse in Kutztown is especially productive. Last spring, we offered local cucumbers to our Market Box subscribers for the very first time. We’ll see if this year brings more of that magic.

Let’s try Rhubarb and Asparagus Together

Since these two veggies show up at the same time each year, why not bring them together on your plate?

This Rhubarb and Asparagus Pasta with Goat Cheese and Walnut Pesto is bright, fresh, and unexpectedly balanced. It’s a dish that honors seasonal eating and surprises your taste buds.

Rhubarb and Asparagus Pasta with Goat Cheese and Walnut Pesto

Ingredients:

• 8 ounces pasta (such as penne or fusilli)
• 1 cup rhubarb, chopped into small pieces
• 1 cup asparagus, trimmed and cut into bite-sized pieces
• 3 ounces goat cheese, crumbled
• 1/2 cup walnuts
• 2-3 stalks green garlic, chopped (use both the green and white parts)
• 1/4 cup extra virgin olive oil
• Salt and black pepper, to taste
• 1 cup watercress or arugula leaves
• Grated Parmesan cheese, for serving (optional)

Instructions:

1. Cook the Pasta:
   • Bring a large pot of salted water to a boil.
   • Cook the pasta according to the package instructions until al dente.
   • Drain the pasta, reserving 1/2 cup of pasta water, and set aside.
2. Prepare the Rhubarb and Asparagus:
   • In a large skillet, heat a tablespoon of olive oil over medium heat.
   • Add the chopped rhubarb and cook for 2-3 minutes until slightly softened.
   • Add the asparagus pieces and cook for another 3-4 minutes until tender but still crisp.
   • Season with salt and black pepper to taste. Remove from heat and set aside.
3. Make the Walnut Pesto:
   • In a food processor, combine the walnuts, chopped green garlic, watercress or arugula leaves, and a pinch of salt.
   • Pulse until the mixture is finely chopped.
   • With the food processor running, drizzle in the olive oil until a smooth pesto forms.
   • Taste and adjust seasoning as needed.
4. Combine Everything:
   • In a large mixing bowl, toss the cooked pasta with the rhubarb, asparagus, and crumbled goat cheese.
   • Add the walnut pesto and toss until everything is well coated, adding reserved pasta water as needed to loosen the sauce.
5. Serve:
   • Divide the pasta among serving plates or bowls.
   • Serve with grated Parmesan cheese on top, if desired.
   • Serve immediately and enjoy!

Seasonal Eating Isn’t Just Smart—It’s Delicious

Whether you’re clearing out the fridge, trying a vegetable you thought you didn’t like, or exploring new ways to nourish your family—seasonal eating gives you a rhythm you can trust.

Want more ideas like this each week?

  Join our email list  to start eating with the seasons.

As Always,

We support your desire to have a good, healthy way of life and food on your table that supports that goal.

We’ll keep farming for you!

Reuben and Tessa DeMaster
Willow Haven Farm

P.S.  Spring vegetables don’t last long. Fill your Market Box now to enjoy fresh, local asparagus and rhubarb while they’re at their best.

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– Originally published in 2024. Updated for Spring 2025.

MEAL SUGGESTIONS FOR LOCAL ORGANIC FOOD THIS WEEK:

Need some lighter meal options before the next round of holiday meals?

• Romanesco and Butternut Squash Pasta works as a holiday side dish, but this veggie-forward recipe makes a delicious meatless main all by itself.
• Baked Salmon with Honey Mustard and Pecan-Panko Crust is elegant enough for company and easy enough for a weeknight.
• This White Chicken Chili is a lighter variation of classic chili. It’s perfect for a week when you make white beans and chicken for other recipes. Put the “planned leftovers” to work and you have a cozy meal for another night.
• Speaking of chili, keep our chili formula on hand all winter. Chili is a winter classic with plenty of room to add healthy veggies and try different healthy meats.

We have salad ideas that are anything but boring, so put your market box veggies and pantry items to work! Serve these as a side, a meatless main, or a hearty lunch.

• Warm, savory grains pair with dressed greens and tangy feta in this recipe. Tomato-Fried Rice Salad is healthy and super adaptable. Swap in whatever veggies, grains, or leftovers you have available. This looks like one to keep on hand all season!
• Quinoa Salad With Roasted Squash, Dried Cranberries, and Pecans uses several market box items. Topped with a quick balsamic dressing and crumbled feta, this one is sure to satisfy.
• Here’s something a little meatier but still light and healthy – Steak Salad with Spinach, Delicata Squash, and Blue Cheese.
• Kale Salad with Carrot Ginger Dressing is filled with colorful veggies, leafy greens, crispy roasted chickpeas, and a carrot ginger dressing you’ll want to put on everything.

ORGANIC PANTRY RECOMMENDATIONS:

Keep some dried pasta on hand so you always have something to use for a quick meal. Add whatever veggies you have on hand, a jar of sauce from the cupboard, or both! If you like noodle bowls or Asian-style soups, try some of our rice, lo mein, or udon noodles.

We have tomato sauce, sun-dried tomato pesto, Genovese pesto from Chef Dylan, artichoke paste, and olive oil to help you with your pasta dishes. Tip: Asiago cheese can work in place of Parmesan if you’re in a pinch.

PREPARED FOODS:

If you need some quick and easy options for busy days or impromptu gatherings, you’ll find quiche, pizza, soup, and more in our Meals section.

Make sure to check our Desserts page and you’ll always have some sweets on hand to share with visitors. Choose from a variety of chocolates, cookies made by the Farm Girls, or even cookie dough to keep in the freezer!

SEAFOOD: 

Individual sockeye salmon portions are exactly what you need for this week’s baked salmon recipe (above). Or try the recipe on a whole salmon filet and feed a crowd.

If you love Wild for Salmon’s products, try their Weathervane scallops. Scallops are low in fat, high in protein, and a source of important nutrients like potassium and selenium. Serve Simple Seared Alaskan Weathervane Scallops with any of your favorite sides. Their sweet flavor and melt-in-your-mouth texture will not disappoint!

• Pan-Seared Scallops with Arugula Mint Pesto is an easy-to-prepare main course.
• Arugula Salad with Seared Scallops uses your market box radishes, too! Swap in butterhead lettuce, loose-leaf lettuce, or Asian greens – whatever you have available!

MEATS:

Stock up and save on our pastured smoked ham slices. Having these on hand will help keep you sane during the busy holiday season. (See Tessa’s email from November 8th for tips and recipes!)

Add a flank steak to your market box to make the steak salad recipe above. Check out the new beef sirloin steak and the rest of our selection, too. Steaks can be a great quick meal option. Pair pastured steak with any of the salad ideas above and dinner is served!

CHEESE:

Several recipes this week include feta cheese so be sure to add some to your box when you’re meal planning. If you’re making the steak salad, you’ll need some blue cheese.

Bonus recipe: You can use goat cheese and blue cheese in this Pear and Arugula Salad. We have several varieties of goat cheese, so get creative!

SPECIAL RECOMMENDATIONS:

Remember, we can help you find all of your holiday meal supplies!

• Chlorine-free paper loaf and cake/pie baking pans, baking cups, and parchment baking sheets
• A wide variety of flours
• Butter, milk, eggs, and other dairy items
• Sugars and sweeteners
• Dried fruits
• …and more!

FRUIT:

Storage for all apple varieties:

Keep unwashed apples in a plastic bag in the refrigerator’s crisper drawer, where they can stay fresh for up to two weeks.

Apples, Crimson Crisp – This variety is known for its deep red skin, crisp texture, and balanced sweet-tart flavor. Crimson Crisp apples are an excellent source of dietary fiber and vitamin C. They also contain antioxidants that contribute to overall health. These medium-sized apples are perfect for fresh snacking, adding to salads, or using in baking due to their firm texture. Their balanced flavor makes them ideal for making applesauce, cider, or pies. Pair slices with cheese or nut butter for a delicious snack.

Apples, Stayman – This late-season apple variety is known for its firm texture and spicy, tart flavor with a hint of sweetness. Stayman Apples are high in fiber, vitamin C, and antioxidants, supporting immune health, digestion, and skin health. They are excellent for fresh eating and ideal for baking, sauces, and cider, as their flavor intensifies when cooked.

Pears, Asian – Also known as “apple pears,” these pears have a crisp apple-like texture but are juicier and less dense. They are rich in dietary fiber, vitamin C, and potassium. These versatile fruits can be enjoyed raw, added to salads, or used in desserts like tarts. Their firm texture holds up well in cooking, making them suitable for baking or sautéing. Store Asian pears at room temperature for a few days or refrigerate in a perforated bag for up to two weeks. Keep them away from strong odors to preserve their fresh taste.

Pears, Bosc – Bosc pears are a brown-skinned pear variety known for their dense, crisp texture and sweet, slightly spicy flavor. They are high in dietary fiber, vitamin C, and potassium, supporting digestion, immune health, and heart function. Bosc pears are excellent for eating fresh, baking, poaching, or adding to salads, as they hold their shape well when cooked. Store unripe Bosc pears at room temperature until they soften slightly, then refrigerate to maintain freshness for up to a week.

Organic Veggies We Harvested This Week:

To help you use everything in your box this week, use this ​Meal Planning Guide to keep track of what’s in the fridge, what needs to be used first, and what you have planned or prepped for each day.

Every member’s customized Market Box is unique so we hope you will take advantage of more varieties of vegetables as you get comfortable with all the great organic produce we are offering.

Tessa’s Tips

What to use first: greens, pears, microgreens,

Longest Storage: apples, beets, garlic, kohlrabi, squash, potatoes

Pro-tip: Look at the items in your market box right away and decide how you will use them in your meal planning for the week. Freeze any veggies you know you won’t be able to eat in the week.

Arugula –  This leafy green has a peppery, slightly bitter flavor and is commonly used in salads, sandwiches, and as a garnish. It is low in calories and packed with vitamins A, C, and K, as well as folate and antioxidants, which support eye health, immune function, and bone strength. Arugula can be eaten fresh or lightly wilted in pasta dishes and pizzas. Some prefer to eat it tossed with other fresh greens or lettuce so that the spicy taste is not as strong. Putting it on a sandwich is another delicious way to enjoy its distinct flavor.  Store wrapped in a paper towel inside a loosely sealed plastic bag in the refrigerator crisper drawer. Properly stored, arugula can stay fresh for up to 3-5 days. For best quality, use arugula soon after purchasing.

Arugula isn’t just for salad. Here are 29 Ways to Eat Arugula including pasta dishes, pizza, sandwiches, and more.

Beets, Red – Red beets are root vegetables known for their earthy flavor and vibrant red-purple color. They are rich in nutrients like folate, manganese, potassium, and dietary fiber, as well as antioxidants such as betalains, which help reduce inflammation and support heart health. Both the roots and greens are edible, with the greens offering additional nutrients like vitamins A and C. Beets can be eaten raw in salads, roasted, boiled, or blended into smoothies and soups. Store beet greens separately from the root, wrapped in a damp cloth or in a plastic bag in the fridge. Use within a few days – they don’t keep long. Beet roots can be stored in a plastic bag in the crisper drawer of the fridge for up to two weeks. To freeze beets for longer storage, slice or chop them, spread on a cookie sheet to flash freeze, then transfer to freezer bags where they can be stored for up to a year.

Looking for ways to prepare beets? This post has 25 Beet Recipes including beet and lentil dip, roasted beets with fennel vinaigrette, a gorgeous soup using ginger and red cabbage, and beet and carrot latkes.

Bok Choy – This leafy green vegetable is a member of the Brassica family. It is rich in vitamins A, C, and K, folate, calcium, and iron. Low in calories and packed with antioxidants, it supports eye health, bone strength, and immune function. Bok choy can be eaten either raw or cooked. With a mild, slightly sweet, and peppery taste, bok choy is versatile in cooking—perfect for stir-fries, soups, and salads. If stir-frying or sautéing, chop the white stalks separately from the green leaves and start cooking the white stalks several minutes before adding the leaves to avoid overcooking the greens. Bok choy can also be grilled by cutting the vegetable lengthwise and drizzling with oil. To store, keep it unwashed in a perforated plastic bag in the refrigerator’s crisper drawer, where it stays fresh for 3-5 days.

Tip: Dirt often gets trapped in the widest part of the white stalks, so wash it well.

Broccoli – This nutrient-dense vegetable has green florets and stems and is known for its mild, slightly bitter flavor.  It is high in vitamins C, K, and A, as well as fiber, folate, and antioxidants, which support immune health, bone health, and digestion. Broccoli can be eaten raw in salads or cooked by steaming, roasting, or stir-frying, making it a versatile addition to various dishes. Store broccoli in the refrigerator, unwashed, in a perforated plastic bag to keep it fresh for up to a week. Avoid washing before storing, as excess moisture can lead to spoilage.

A purple tinge on broccoli florets is usually a result of exposure to cool temperatures while growing. The purple color comes from anthocyanins, natural pigments and antioxidants that broccoli produces in response to cold weather or intense sunlight.

This coloring is completely normal and doesn’t affect the taste or quality of the broccoli—it’s safe to eat and still packed with nutrients. The presence of anthocyanins may even add a little extra antioxidant boost!

Cabbage, Green – Green cabbage is a nutrient-dense cruciferous vegetable in the Brassica family, known for its tightly packed, round, pale green leaves. It is rich in vitamins C and K, as well as fiber and antioxidants, which are beneficial for immune health, digestion, and bone strength. With a mild, slightly peppery taste, green cabbage can be enjoyed raw in salads and slaws, or cooked in stir-fries, soups, and stews. To store, keep green cabbage unwashed in a perforated plastic bag in the refrigerator’s crisper drawer, where it can stay fresh for up to two weeks.

Carrots – Carrots are a versatile and popular root vegetable, known for their sweet, crunchy texture and vibrant orange color, though they can also be found in purple, yellow, and red varieties. They are rich in beta-carotene, which the body converts to vitamin A, essential for good vision and immune health. Carrots are a good source of dietary fiber, potassium, and antioxidants. Enjoy them raw, cooked, roasted, or juiced. They can be used in salads, soups, stews, and side dishes. For optimal storage, keep carrots in a cool, dry place or in the refrigerator, preferably in a plastic bag to maintain moisture, where they can last for several weeks.

Carrot tops are too good to waste. Here are 7 Crazy Good Ways to Eat Carrot Tops (plus a bonus cucumber tip to save).

Collard Greens – Collard greens are leafy greens with a slightly bitter, earthy flavor and hearty texture. They are rich in vitamins A, C, and K, calcium, fiber, and antioxidants, which support bone health, immune function, and digestion. Collard greens are often cooked by sautéing, steaming, or simmering in soups and stews, and they’re popular in Southern and African cuisines. Have you used your collard greens to make “lettuce” wraps yet? They hold together better so they are a great substitute.  To store, keep collard greens in the refrigerator, wrapped in a damp paper towel inside a plastic bag, where they can stay fresh for up to a week. For longer storage, blanch and freeze them or make green cubes to store for later use.

Garlic – This flavorful bulb is known for its pungent aroma and taste, and is commonly used in cooking to add depth to dishes. It’s rich in vitamins C and B6, manganese, and sulfur compounds, particularly allicin, which has antioxidant, anti-inflammatory, and immune-boosting properties. Garlic can be eaten raw or cooked and is often used in sauces, marinades, soups, and roasted vegetable dishes. Use in any recipe and add peeled cloves to pickles. All of our garlic is now cured so it can be stored in a cool, dark, dry place for several months. Avoid refrigerating whole bulbs, but once peeled, refrigerate or freeze cloves for longer storage.

Ginger – Ginger is a flavorful root widely used as a spice and natural remedy. It has a warm, slightly spicy taste and is rich in bioactive compounds like gingerol, which has anti-inflammatory and antioxidant properties. Ginger aids digestion, relieves nausea, and supports immune health. It is versatile in cooking, and used in teas, curries, stir-fries, baked goods, and beverages. Store fresh ginger in a cool, dry place for short-term use or in the refrigerator in a paper towel or airtight bag for extended freshness. For long-term storage, freeze peeled or sliced ginger.

Greens, Asian – Asian greens are a diverse group of leafy vegetables, including varieties like bok choy, gai lan, mizuna, and tatsoi, known for their tender leaves and mild, slightly peppery flavors. They are rich in vitamins A, C, and K, as well as antioxidants and fiber, making them a nutritious addition to meals. These greens are versatile and can be enjoyed raw in salads, stir-fried, steamed, or added to soups and noodle dishes. Store Asian greens in the refrigerator, ideally in a plastic bag or container with a damp paper towel to maintain freshness, and use them within a week for the best quality.

Kale, Lacinato – Lacinato kale, also known as Tuscan or dinosaur kale, is a nutrient-dense leafy green rich in vitamins A, C, and K, as well as calcium, iron, and antioxidants. Its dark green, bumpy leaves have a slightly sweeter flavor compared to other kale, making it ideal for salads, soups, stir-fries, and smoothies. It’s particularly delicious when sautéed with garlic or massaged with lemon juice for raw dishes. To store, place unwashed leaves in a plastic bag or container in the refrigerator’s crisper drawer, where they’ll stay fresh for 5 to 7 days.

Kale, Red Russian – This variety of kale has tender, flat, slightly fringed leaves with a reddish-purple hue and a mild, sweet flavor. It is rich in vitamins A, C, and K, plus calcium, potassium, and antioxidants, which promote bone health, immunity, and heart health. Red Russian kale can be eaten raw in salads, sautéed, blended into smoothies, or added to soups and stews. This would be delicious in the winter added to a potato soup or vegetable stir fry. I love it sauteed with garlic and olive oil until bright green and tender. Store kale in the refrigerator, wrapped in a damp paper towel and placed in a plastic bag. Stored properly, it can stay fresh for up to a week. To freeze, wash and chop into small pieces and place in a freezer bag.

Kohlrabi, Green or Purple Variety – Kohlrabi is a crunchy, mildly sweet vegetable from the cabbage family, with a taste similar to a mix of broccoli stems and radishes. It is rich in vitamins C and B6, fiber, and potassium, supporting immune function, digestion, and heart health. Kohlrabi can be eaten raw in salads and slaws or cooked by roasting, steaming, or stir-frying. The bulb and leaves are both edible. Store kohlrabi bulb and leaves separately. Both parts should be stored in the vegetable drawer of the refrigerator. Bulbs can be stored in a bag or wrapped in a moist paper towel. Store leaves in a plastic bag – you can use them like kale!  Use the leaves within a few days for optimal freshness.

This post has great info and suggestions for Kohlrabi.  Other CSA members have enjoyed their kohlrabi grilled, roasted, and spiralized into noodles.
SNACK IDEA: Cut in slices or sticks for snacking, sprinkle with salt or serve with a dip. Some people even say that dipping in peanut butter is their favorite way to eat them.

Lettuce, Butterhead – Butterhead lettuce, known for its soft, tender leaves and delicate, buttery flavor, is a type of lettuce in the Asteraceae family. It is an excellent source of vitamins A and K, as well as folate and antioxidants, which support eye health, bone strength, and immune function. Its mild, slightly sweet taste makes it ideal for salads, wraps, and sandwiches, and it pairs well with light dressings that won’t overpower its flavor. To store, keep butterhead lettuce unwashed in a perforated plastic bag in the crisper drawer of the refrigerator, where it will stay fresh for up to a week.

Lettuce, Red or Green Leaf – Leaf lettuce, known for its loose, leafy structure and mild, slightly sweet flavor, comes in green and red varieties. It is a low-calorie vegetable packed with vitamins A, C, and K, as well as folate and fiber, making it a nutritious choice for salads and wraps. Its tender leaves are best used raw in salads, sandwiches, or as a garnish. Store leaf lettuce in the refrigerator, loosely wrapped in a damp paper towel inside a plastic bag or container, and use it within a week to maintain freshness and crispness.

Microgreens – These young, tender greens are harvested just after the first leaves develop, making them highly nutritious and flavorful. They come in various types, including radish, broccoli, and arugula, and are packed with vitamins C, E, and K, along with antioxidants and minerals that support immune health, skin health, and digestion. Microgreens are best enjoyed raw to preserve their delicate texture and nutrients. Use them in salads, sandwiches, wraps, and as garnishes. Store microgreens in the refrigerator, loosely wrapped in a paper towel inside a plastic container, for up to a week. Avoid washing until just before use to prevent wilting.

Mushroom Varieties –

Store mushrooms in a paper bag or breathable container in the refrigerator, avoiding moisture buildup, and only wash them right before use to maintain freshness.

Mushroom, Portobello & Cremini – Portobello mushrooms are mature versions of cremini mushrooms, offering a meaty texture and rich, earthy flavor. Cremini, also known as “baby bellas,” are younger, smaller, and have a firmer texture with a milder taste. Both are low in calories, fat-free, cholesterol-free, and provide B vitamins, selenium, potassium, and antioxidants. Portobellos are ideal for grilling, roasting, or as a meat substitute in burgers, sandwiches, or stuffed recipes, while creminis are great for sautéing, adding to soups, stir-fries, pasta dishes, or as pizza and salad toppings.

Mushrooms, Shiitake – Shiitake mushrooms are prized for their rich, umami flavor and slightly chewy texture, making them a staple in Asian cuisine. They are low in calories, fat-free, and a good source of B vitamins, copper, selenium, and immune-supporting polysaccharides. Shiitakes are versatile and can be sautéed, stir-fried, grilled, or added to soups, stews, and sauces for a depth of flavor. They are popular in dishes like ramen, risotto, and dumplings, and are often used in vegetarian recipes for their meaty texture.

Mushrooms are super versatile in the kitchen. Here are 10 Things You Should Do With Mushrooms.

This roundup of 20 Mushroom Recipes has you covered with  meal ideas for breakfast, lunch, or dinner. 

Onion, Red – Red onions are a vibrant, mildly sweet onion variety with a sharp bite, commonly used raw or cooked in various dishes. They are a good source of vitamin C, antioxidants, and fiber, contributing to overall health and supporting the immune system. Red onions add color and flavor to salads, salsas, sandwiches, pickles, and roasted vegetable dishes. Store whole red onions in a cool, dry, well-ventilated space away from sunlight; once cut, refrigerate in an airtight container and use within a few days to preserve freshness.

Onion, Yellow – Yellow onions are a popular, versatile vegetable with golden-brown skin and a strong, savory flavor that mellows and sweetens when cooked. Rich in antioxidants, vitamin C, and fiber, yellow onions support immune health, digestion, and overall cellular health. They’re a staple in many cuisines, perfect for sautéing, caramelizing, roasting, and adding depth to soups, stews, and sauces. To store, keep unpeeled yellow onions in a cool, dry, well-ventilated place, away from potatoes, where they can last up to a month; once peeled or cut, store them in an airtight container in the refrigerator for up to a week.

Potatoes, Yellow – Also known as Yukon Gold or gold potatoes, yellow potatoes have smooth, thin, yellowish skin and creamy, buttery-flavored flesh. They are slightly waxy, making them versatile in cooking. Yellow potatoes are a good source of vitamin C, potassium, and fiber and are low in calories and fat. Their creamy texture makes them ideal for mashing, roasting, grilling, and boiling. They are also excellent in gratins and salads because they hold shape during cooking. Store yellow potatoes in a cool, dark, and well-ventilated place for several weeks, avoiding refrigeration as it can alter their texture and flavor.

Potatoes, White – White potatoes are a versatile, starchy vegetable with a mild, earthy flavor and smooth texture. They are rich in carbohydrates, fiber, vitamin C, potassium, and small amounts of protein, making them an energy-dense and nutritious food. These potatoes are excellent for mashing, roasting, baking, frying, or boiling, and they pair well with various seasonings and ingredients. Store them in a cool, dark, well-ventilated area, such as a pantry or cellar, to prevent sprouting and spoilage. Avoid refrigeration, as it can alter their texture and taste.

Radish, French Breakfast – French breakfast radishes are an heirloom variety known for their elongated shape, crisp texture, and mild, slightly peppery flavor. They are rich in vitamin C, fiber, and antioxidants, supporting immune health and digestion. These radishes are perfect for snacking, slicing into salads, or serving with butter and salt as a traditional French treat. Store them in the refrigerator, separating the greens from the roots to keep both fresh. Use the greens within a few days and the radishes within a week for the best quality.

Romanesco – Romanesco, also known as Romanesco broccoli or Roman cauliflower, is a unique vegetable in the Brassica family, related to broccoli and cauliflower. Its fractal-like, spiral green florets make it visually striking, while its flavor is nutty and slightly milder than broccoli. Romanesco is a good source of fiber, vitamin C, vitamin K, and carotenoids, which support digestion, immune function, and eye health. It can be enjoyed roasted, steamed, or added to pasta and grain dishes. Pair with garlic, olive oil, and lemon for a delicious side. To store, keep Romanesco in a perforated plastic bag in the refrigerator for up to a week.

Winter Squash Varieties

Tips for storing any winter squash:

Wipe the skin with vinegar to kill any microbes or spores before storing for longer than a few days.

Keep whole squash in a cool, dry place where it can last for up to a month. Once cut, wrap in plastic and refrigerate for up to five days.

Squash, Acorn – This winter squash has a distinctive ribbed, dark green exterior and sweet, yellow-orange flesh. It is rich in vitamins A and C, potassium, and dietary fiber, making it beneficial for eye health, immune support, and digestion. Acorn squash is versatile in the kitchen and can be roasted, baked, or steamed. It’s often stuffed with grains, meats, or vegetables, or used in soups and casseroles.

Squash, Butternut – Butternut squash is a sweet, nutty-flavored winter squash with a smooth, tan exterior and bright orange flesh. It is rich in vitamins A and C, fiber, potassium, and antioxidants, promoting eye health, immune function, and digestive health. Butternut squash can be roasted, mashed, pureed for soups, or used in casseroles and salads.

Squash, Kabocha – Kabocha squash, also known as Japanese pumpkin, is a winter squash with a sweet, nutty flavor and a dense, creamy texture. It’s rich in vitamins A and C, fiber, and antioxidants, promoting immune health, eye health, and digestion. The green skin and orange flesh are both edible, making it versatile for roasting, steaming, mashing, or adding to soups and stews.

Squash, Spaghetti – Spaghetti squash is a unique winter squash with a mild, slightly sweet flavor and flesh that, when cooked, separates into spaghetti-like strands. It is low in calories and rich in vitamins A, C, and B6, as well as fiber and potassium. Spaghetti squash is often roasted or microwaved and can be used in a variety of dishes, including casseroles, stir-fries, or served with sauces like traditional spaghetti.

Squash, Sweet Dumpling – Sweet dumpling squash is a small, round winter squash with cream-colored skin and green stripes, known for its sweet, nutty flavor and tender flesh. It is rich in vitamins A and C, fiber, and antioxidants, which support immune health, eye health, and digestion. This squash is ideal for roasting, stuffing, or baking, and its edible skin makes preparation simple.

Sweet Potatoes – Sweet potatoes are a nutritious root vegetable known for their naturally sweet flavor and vibrant orange flesh, though they also come in other colors like purple and white. They are rich in vitamins A (as beta-carotene), C, and B6, as well as dietary fiber, potassium, and antioxidants. These nutrients support eye health, boost immunity, and promote digestive health. Sweet potatoes are versatile in cooking and can be baked, roasted, mashed, or used in soups and stews. They can also be enjoyed in both savory and sweet dishes. Store sweet potatoes in a cool, dark, well-ventilated place for several weeks, avoiding refrigeration as it can affect their texture and flavor.

Veggie E-Books

Download these collections of tips and recipes for each veggie. You’ll use these as a reference throughout the season.

Arugula E-Book
Beets E-Book
Bok Choy E-Book
Broccoli E-Book
Cabbage E-Book
Carrots E-Book
Collard Greens E-Book
Kale E-Book
Kohlrabi E-Book
Lettuce E-Book
Microgreens E-Book
Mushrooms E-Book
Onion E-Book
Potatoes E-Book
Winter Squash E-Book

Farm News and Events

We invite you to our Holiday Kickoff at Willow Haven Farm General Store, THIS Friday!

It’s time to kick off the holiday season with us tonight! From 5–8 PM, join us at the Holiday Kickoff Celebration at Willow Haven Farm General Store for an evening that’s about more than shopping.

Here’s what we’ve planned for you:
Complimentary mulled cider to warm your hands and your heart
Seasonal coffee specials that add a festive touch to your evening
A cozy photo spot perfect for capturing holiday memories
A chance to meet the farmers who grow your food and discover the values behind our farm

This event isn’t just a chance to check off your holiday shopping list—it’s an invitation to celebrate the season in a way that’s meaningful, personal, and connected to our local community.

We can’t wait to welcome you!”

We support your desire to have a good, healthy way of life and organic farm food on your table that supports that goal.

We’ll keep farming for you!

Reuben and Tessa DeMaster
Willow Haven Farm

This year, we celebrated early, taking advantage of warm November days to host our Feast of St. Martin of Tours on November 11. In keeping with this Middle Ages tradition, we roasted turkey and chicken, mashed potatoes, and prepared apple walnut stuffing for 30–40 friends and farm family.

St. Martin’s Day was historically a harvest celebration featuring fowl, new wine, and special pastries. We recreated the spirit with five long tables decorated in dried farm foliage and a separate table overflowing with pies, sourdough bread, turkey, pork loin, salads, and sides.

Farmer Reuben opened the gathering with hymns of thanksgiving and reflections on living gratefully, reminding us that true thankfulness inspires charity—a lesson we’re passing on to our children.

We’re also passing it on to YOU.

As farmers, we live gratitude daily, but gathering to celebrate makes it real. It reminds us why we do this work and how much we value your friendship and support.

This month, that support has been especially meaningful as we opened Willow Haven Farm General Store. Your first visits, patience, and word-of-mouth have been incredible.

This is just the beginning. Our vision is to create a sustainable, trusted community hub for your family and future generations.

How You Can Help

• Recommend artisans and craftspeople: We’re seeking Pennsylvania-made items, especially from natural materials. Farmer Reuben has a soft spot for beautiful pottery!
• Spread the word: Let your friends and neighbors know about our store. We’ll handle educating them on the importance of organic food for their health and future.
• Help us find a barista: We need a motivated, outgoing individual to join Farmer Reuben and Chef Dylan in crafting high-quality, organic coffee.

Watch for Free Farmer Talk Topics—great events to invite your friends to each week.

We’re so thankful to have you on this journey with us!

If you’re still planning your Thanksgiving menu let us help with some recipes to highlight your nutritious organic food! Here’s a roundup of recent meal suggestions plus a few new ideas for your holiday weekend meals.

MEAL SUGGESTIONS FOR LOCAL ORGANIC FOOD THIS WEEK:

Need some help with your Thanksgiving bird? Use this guide to make a Delicious Roast Chicken (Or Turkey, Cornish Hens, etc.).

Have you tried our ham slices? They’re getting rave reviews! Make sure to read Tessa’s email all about ham dated November 8th. It’s filled with recipe ideas, tips, and info to help you stay sane this holiday season.

Want something different? This list of 20 Thanksgiving Mains That Aren’t Turkey has ideas for beef, pork, chicken, seafood, lasagna pie (why not?), and even mouth-watering meatless main dishes. (We’re looking at you, Mushroom Wellington with Creamy Carrot Sauce!)

If you’re in charge of the side dishes this year, put those market box veggies to work.

• Sweet Potato Casserole with Pecan Oat Topping looks delicious and you don’t even have to hide the heart-healthy nuts and oats.
• Cabbage gets dressed up for the holiday in Thanksgiving Slaw.
• Try this Butternut Squash Casserole if you like something more savory. Cheese, bacon, caramelized onion, kale, and crunchy almonds combine for a colorful side dish filled with great textures.
• Roasted Beets and Sauteed Beet Greens are a two-for-one vegetable side and a nutritional powerhouse. Dress it up with a sprinkle of feta cheese, pepitas, or both!
• You’ll find ideas for kale, carrots, squash, potatoes, stuffing, salads, and more in this Complete Guide to Thanksgiving Side Dishes.

After last week’s video, you may be conscious of adding more greens to your plate. Greens can be festive, too, so consider inviting them to your holiday table!

• Miso Creamed Kale makes a unique and elegant side dish. This can also be served over pasta as a meatless main. (Check out the recipe notes for tips and add-in suggestions.)
• Crispy Mushroom Kale Salad with Parmesan Garlic Dressing can be served with or without the mushrooms. (But they do look seriously delicious.)
• Green soup is a perfect healthy starter for your holiday dinner party and the recipe is highly adaptable – just use what you have on hand. Garnish with a drizzle of fruity olive oil and sourdough croutons. Leftovers would be great for a light post-holiday lunch.
• Savory Swiss Chard offers comforting flavors and a beautiful presentation.
• This simple Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese is ready in just ten minutes. Tip: Add some pomegranate arils for a festive pop of color and flavor!
• Roasted Spaghetti Squash with Sauteed Kale is a delicious side for your holiday dinner. It’s also a perfect option for after the holiday when you’re ready for something a bit lighter.

Market box items make great holiday desserts!

• Sneak some veggies into the dessert menu with a delicious Gingered Butternut Squash Pie or Brown Butter Carrot Cake.
• No one will guess these moist and fudgy Dark Chocolate Beet Brownies have a half-pound of veggies hiding in the recipe. They’re easy to make and ready in about 45 minutes.
• Apple pie is a holiday classic. An Easy Apple Pie Recipe that takes just one hour sounds perfect. (Bonus flaky pie crust recipe inside!)

Tip: Most varieties of your market box apples are suitable for baking pies so don’t be afraid to substitute – check the descriptions in previous posts. 

• Browse through 20 delicious pie recipes including sweet potato, pear, pecan, cream pies, and more in The Ultimate Thanksgiving Pie Guide. You’ll also find helpful info on crusts, baking ahead, and the best pie tips & tricks.
• Not into pie? Here are 23 Thanksgiving Desserts That Aren’t Pie from chocolate chip cookies to Toasted White Sesame and Bittersweet Chocolate Tart. Yum!

Farm News and Events

Visit our brand new Willow Haven Farm General Store at 8150 Hamilton Blvd, Breinigsville, PA 18031. 

We have a wide selection of items to help with your last-minute Thanksgiving needs: vegetables, cooking and baking supplies, sourdough bread, pastries, hostess gifts, flowers, and more.

PLUS join us on Black Friday and Small Business Saturday to kick off your holiday shopping! Visit us this week at the hours listed below.

We support your desire to have a good, healthy way of life and organic farm food on your table that supports that goal.

We’ll keep farming for you!

Reuben and Tessa DeMaster
Willow Haven Farm

Want to see where our beautiful read leaf lettuce is growing on the farm and how we are defending it agains the herds of deer that are desperate for food? Watch this on the farm video and celebrate with me the nourishing rains we are finally beginning to receive.

Maybe I’m talking to you in this video?

MEAL SUGGESTIONS FOR LOCAL ORGANIC FOOD THIS WEEK:

Need some help with your Thanksgiving bird? Use this guide to make a Delicious Roast Chicken (Or Turkey, Cornish Hens, etc.).

Want something different? This list of 20 Thanksgiving Mains That Aren’t Turkey has ideas for beef, pork, chicken, seafood, lasagna pie (why not?), and even mouth-watering meatless main dishes. (We’re looking at you, Mushroom Wellington with Creamy Carrot Sauce!)

If you’re in charge of the side dishes this year, put those market box veggies to work.

• Sweet Potato Casserole with Pecan Oat Topping looks delicious and you don’t even have to hide the heart-healthy nuts and oats.
• Cabbage gets dressed up for the holiday in Thanksgiving Slaw.
• You’ll find ideas for kale, carrots, squash, potatoes, stuffing, salads, and more in this Complete Guide to Thanksgiving Side Dishes.

Market box items make great holiday desserts!

• Sneak some veggies into the dessert menu with a delicious Gingered Butternut Squash Pie or Brown Butter Carrot Cake.
• Apple pie is a holiday classic. An Easy Apple Pie Recipe that takes just one hour sounds perfect. (Bonus flaky pie crust recipe inside!)

Tip: Most varieties of your market box apples are suitable for baking pies so don’t be afraid to substitute – check the descriptions below. 

• Browse through 20 delicious pie recipes including sweet potato, pear, pecan, cream pies, and more in The Ultimate Thanksgiving Pie Guide. You’ll also find helpful info on crusts, baking ahead, and the best pie tips & tricks.
• Not into pie? Here are 23 Thanksgiving Desserts That Aren’t Pie from chocolate chip cookies to Toasted White Sesame and Bittersweet Chocolate Tart. Yum!

ORGANIC PANTRY RECOMMENDATIONS:

Double-check your holiday recipes and make sure you have enough pantry items. Nuts and dried fruits, chocolate chips or bars, vanilla or other extracts, and even sesame seeds show up in several of the recipes above.

SPECIAL RECOMMENDATIONS:

• Remember, we can help you find all of your holiday meal supplies!
• If you prefer something ready-to-heat for your celebration or a quick meal on a busy baking day, we have quiche, pizza, and more in our Meals section.
• Are ready-to-go desserts more your style? Make sure to check our Desserts page and leave the baking to us!

FRUIT:

Apples, Jonagold – This crisp, juicy variety has a balanced sweet-tart flavor, combining the best qualities of Jonathan and Golden Delicious apples. They are rich in fiber, vitamin C, and antioxidants, which support immune health, digestion, and skin health. Jonagold apples are firm in texture which makes them an excellent option for eating fresh, baking in pies, or making sauces.

Storage for all apple varieties:

Keep unwashed apples in a plastic bag in the refrigerator’s crisper drawer, where they can stay fresh for up to two weeks.

Apples, Pink Lady – Pink Lady apples are a crisp, juicy apple variety with a balanced sweet-tart flavor and a vibrant pinkish-red skin. They are high in fiber, vitamin C, and antioxidants, promoting heart health, immune support, and skin health. Pink Lady apples hold their shape well so they are great for snacking, adding to salads, or baking.

Apples, Stayman – This late-season apple variety is known for its firm texture and spicy, tart flavor with a hint of sweetness. They are high in fiber, vitamin C, and antioxidants, supporting immune health, digestion, and skin health. Stayman apples are excellent for fresh eating and ideal for baking, sauces, and cider, as their flavor intensifies when cooked.

Pears, Asian – Also known as “apple pears,” these pears have a crisp apple-like texture but are juicier and less dense. They are rich in dietary fiber, vitamin C, and potassium. These versatile fruits can be enjoyed raw, added to salads, or used in desserts like tarts. Their firm texture holds up well in cooking, making them suitable for baking or sautéing. Store Asian pears at room temperature for a few days or refrigerate in a perforated bag for up to two weeks. Keep them away from strong odors to preserve their fresh taste.

Pears, Bosc – Bosc pears are a brown-skinned pear variety known for their dense, crisp texture and sweet, slightly spicy flavor. They are high in dietary fiber, vitamin C, and potassium, supporting digestion, immune health, and heart function. Bosc pears are excellent for eating fresh, baking, poaching, or adding to salads, as they hold their shape well when cooked. Store unripe Bosc pears at room temperature until they soften slightly, then refrigerate to maintain freshness for up to a week.

Organic Veggies We Harvested This Week:

To help you use everything in your box this week, use this ​Meal Planning Guide to keep track of what’s in the fridge, what needs to be used first, and what you have planned or prepped for each day.

Every member’s customized Market Box is unique so we hope you will take advantage of more varieties of vegetables as you get comfortable with all the great organic produce we are offering.

Tessa’s Tips

What to use first: greens, pears, microgreens, tomatoes

Longest Storage: apples, beets, garlic, kohlrabi, squash, potatoes

Pro-tip: Look at the items in your market box right away and decide how you will use them in your meal planning for the week. Freeze any veggies you know you won’t be able to eat in the week.

Arugula –  This leafy green has a peppery, slightly bitter flavor and is commonly used in salads, sandwiches, and as a garnish. It is low in calories and packed with vitamins A, C, and K, as well as folate and antioxidants, which support eye health, immune function, and bone strength. Arugula can be eaten fresh or lightly wilted in pasta dishes and pizzas. Some prefer to eat it tossed with other fresh greens or lettuce so that the spicy taste is not as strong. Putting it on a sandwich is another delicious way to enjoy its distinct flavor. Here is a collection of recipes for any taste 19 Ways to Eat Arugula. Store wrapped in a paper towel inside a loosely sealed plastic bag in the refrigerator crisper drawer. Properly stored, arugula can stay fresh for up to 3-5 days. For best quality, use arugula soon after purchasing.

Beets, Red – Red beets are root vegetables known for their earthy flavor and vibrant red-purple color. They are rich in nutrients like folate, manganese, potassium, and dietary fiber, as well as antioxidants such as betalains, which help reduce inflammation and support heart health. Both the roots and greens are edible, with the greens offering additional nutrients like vitamins A and C. Beets can be eaten raw in salads, roasted, boiled, or blended into smoothies and soups. Store beet greens separately from the root, wrapped in a damp cloth or in a plastic bag in the fridge. Use within a few days – they don’t keep long. Beet roots can be stored in a plastic bag in the crisper drawer of the fridge for up to two weeks. To freeze beets for longer storage, slice or chop them, spread on a cookie sheet to flash freeze, then transfer to freezer bags where they can be stored for up to a year. Looking for ways to prepare beets? This post will show you 25 Beet Recipes including beet hummus, a summery borscht, and even a beautifully colored pasta primavera.

Bok Choy – This leafy green vegetable is a member of the Brassica family. It is rich in vitamins A, C, and K, folate, calcium, and iron. Low in calories and packed with antioxidants, it supports eye health, bone strength, and immune function. Bok choy can be eaten either raw or cooked. With a mild, slightly sweet, and peppery taste, bok choy is versatile in cooking—perfect for stir-fries, soups, and salads. If stir-frying or sautéing, chop the white stalks separately from the green leaves and start cooking the white stalks several minutes before adding the leaves to avoid overcooking the greens. Bok choy can also be grilled by cutting the vegetable lengthwise and drizzling with oil. To store, keep it unwashed in a perforated plastic bag in the refrigerator’s crisper drawer, where it stays fresh for 3-5 days.

Tip: Dirt often gets trapped in the widest part of the white stalks, so wash it well.

Cabbage, Green – Green cabbage is a nutrient-dense cruciferous vegetable in the Brassica family, known for its tightly packed, round, pale green leaves. It is rich in vitamins C and K, as well as fiber and antioxidants, which are beneficial for immune health, digestion, and bone strength. With a mild, slightly peppery taste, green cabbage can be enjoyed raw in salads and slaws, or cooked in stir-fries, soups, and stews. To store, keep green cabbage unwashed in a perforated plastic bag in the refrigerator’s crisper drawer, where it can stay fresh for up to two weeks.

Carrots – Carrots are a versatile and popular root vegetable, known for their sweet, crunchy texture and vibrant orange color, though they can also be found in purple, yellow, and red varieties. They are rich in beta-carotene, which the body converts to vitamin A, essential for good vision and immune health. Carrots are a good source of dietary fiber, potassium, and antioxidants. Enjoy them raw, cooked, roasted, or juiced. They can be used in salads, soups, stews, and side dishes. For optimal storage, keep carrots in a cool, dry place or in the refrigerator, preferably in a plastic bag to maintain moisture, where they can last for several weeks.

Carrot tops are too good to waste. Here are 7 Crazy Good Ways to Eat Carrot Tops (plus a bonus cucumber tip to save).

Collard Greens – Collard greens are leafy greens with a slightly bitter, earthy flavor and hearty texture. They are rich in vitamins A, C, and K, calcium, fiber, and antioxidants, which support bone health, immune function, and digestion. Collard greens are often cooked by sautéing, steaming, or simmering in soups and stews, and they’re popular in Southern and African cuisines. Have you used your collard greens to make “lettuce” wraps yet? They hold together better so they are a great substitute.  To store, keep collard greens in the refrigerator, wrapped in a damp paper towel inside a plastic bag, where they can stay fresh for up to a week. For longer storage, blanch and freeze them or make green cubes to store for later use.

Fennel Bulb – A member of the carrot family, fennel is known for its sweet, anise-like flavor. It is rich in vitamin C, potassium, and manganese. The bulbs can be thinly sliced and added to salads, sautéed, roasted, or grilled. The stalks can be used in soups and stews, and the fronds can be used as an herb-like garnish. Store fennel bulbs in a plastic bag in the crisper drawer, where they can keep fresh for up to a week. If the fronds are still attached, trim them and store them separately wrapped in a damp paper towel inside a plastic bag. For longer storage, fennel bulbs can be blanched and frozen.

Garlic – This flavorful bulb is known for its pungent aroma and taste, and is commonly used in cooking to add depth to dishes. It’s rich in vitamins C and B6, manganese, and sulfur compounds, particularly allicin, which has antioxidant, anti-inflammatory, and immune-boosting properties. Garlic can be eaten raw or cooked and is often used in sauces, marinades, soups, and roasted vegetable dishes. Use in any recipe and add peeled cloves to pickles. All of our garlic is now cured so it can be stored in a cool, dark, dry place for several months. Avoid refrigerating whole bulbs, but once peeled, refrigerate or freeze cloves for longer storage.

Kale, Lacinato – Lacinato kale, also known as Tuscan or dinosaur kale, is a nutrient-dense leafy green rich in vitamins A, C, and K, as well as calcium, iron, and antioxidants. Its dark green, bumpy leaves have a slightly sweeter flavor compared to other kales, making it ideal for salads, soups, stir-fries, and smoothies. It’s particularly delicious when sautéed with garlic or massaged with lemon juice for raw dishes. To store, place unwashed leaves in a plastic bag or container in the refrigerator’s crisper drawer, where they’ll stay fresh for 5 to 7 days.

Kale, Red Russian – This variety of kale has tender, flat, slightly fringed leaves with a reddish-purple hue and a mild, sweet flavor. It is rich in vitamins A, C, and K, plus calcium, potassium, and antioxidants, which promote bone health, immunity, and heart health. Red Russian kale can be eaten raw in salads, sautéed, blended into smoothies, or added to soups and stews. This would be delicious in the winter added to a potato soup or vegetable stir fry. I love it sauteed with garlic and olive oil until bright green and tender. Store kale in the refrigerator, wrapped in a damp paper towel and placed in a plastic bag. Stored properly, it can stay fresh for up to a week. To freeze, wash and chop into small pieces and place in a freezer bag.

Kohlrabi, Green or Purple Variety – Kohlrabi is a crunchy, mildly sweet vegetable from the cabbage family, with a taste similar to a mix of broccoli stems and radishes. It is rich in vitamins C and B6, fiber, and potassium, supporting immune function, digestion, and heart health. Kohlrabi can be eaten raw in salads and slaws or cooked by roasting, steaming, or stir-frying. The bulb and leaves are both edible. Store kohlrabi bulb and leaves separately. Both parts should be stored in the vegetable drawer of the refrigerator. Bulbs can be stored in a bag or wrapped in a moist paper towel. Store leaves in a plastic bag – you can use them like kale!  Use the leaves within a few days for optimal freshness.

This post has great info and suggestions for Kohlrabi.  Other CSA members have enjoyed their kohlrabi grilled, roasted, and spiralized into noodles.
SNACK IDEA: Cut in slices or sticks for snacking, sprinkle with salt or serve with a dip. Some people even say that dipping in peanut butter is their favorite way to eat them.

Lettuce, Butterhead – Butterhead lettuce, known for its soft, tender leaves and delicate, buttery flavor, is a type of lettuce in the Asteraceae family. It is an excellent source of vitamins A and K, as well as folate and antioxidants, which support eye health, bone strength, and immune function. Its mild, slightly sweet taste makes it ideal for salads, wraps, and sandwiches, and it pairs well with light dressings that won’t overpower its flavor. To store, keep butterhead lettuce unwashed in a perforated plastic bag in the crisper drawer of the refrigerator, where it will stay fresh for up to a week.

Microgreens – Microgreens are young, tender greens harvested just after the first leaves develop, making them highly nutritious and flavorful. They come in various types, including radish, broccoli, and arugula, and are packed with vitamins C, E, and K, along with antioxidants and minerals that support immune health, skin health, and digestion. Microgreens are best enjoyed raw to preserve their delicate texture and nutrients, making them ideal for salads, sandwiches, wraps, and garnishes. Store microgreens in the refrigerator, loosely wrapped in a paper towel inside a plastic container, where they can stay fresh for up to a week. Avoid washing until just before use to prevent wilting.

Mushroom, Oyster – These can be sautéed, grilled, roasted, or added to soups, stews, and stir-fries. Use in pasta dishes, risotto, or as a topping for pizzas. Store in a paper bag in the refrigerator to maintain freshness for up to a week.

Need some new mushroom ideas? Here are 10 Things You Should Do with Mushrooms

Mushroom, Portobello & Cremini – These two mushrooms are the same variety but are harvested at different sizes. Store in a paper bag and refrigerate in the main section of the fridge with a dry paper towel to absorb excess moisture. Alternatively, mushrooms can be briefly sautéed or blanched before freezing to extend their shelf life for up to 3 months.

Mushrooms, Shiitake – Add them to stir-fries, risottos, and soups, or use as a filling for tacos. They are also great for Asian-inspired noodle dishes or as a base for stuffed mushrooms. Enjoy their earthy flavor and meaty texture in these and other creative recipes. Store shiitake mushrooms in a paper bag or a loosely wrapped plastic bag in the refrigerator.

Onion, Yellow – Yellow onions are a popular, versatile vegetable with golden-brown skin and a strong, savory flavor that mellows and sweetens when cooked. Rich in antioxidants, vitamin C, and fiber, yellow onions support immune health, digestion, and overall cellular health. They’re a staple in many cuisines, perfect for sautéing, caramelizing, roasting, and adding depth to soups, stews, and sauces. To store, keep unpeeled yellow onions in a cool, dry, well-ventilated place, away from potatoes, where they can last up to a month; once peeled or cut, store them in an airtight container in the refrigerator for up to a week.

Parsley – Parsley is a popular herb with bright green leaves and a fresh, slightly peppery flavor. It is rich in vitamins A, C, and K, along with folate and antioxidants, which support immune health, bone health, and digestion. Parsley is used as both a garnish and a key ingredient in various dishes. It is commonly used in Mediterranean and Middle Eastern cuisines, adding flavor to salads, soups, sauces, and marinades. Store as you would any herb; in a glass with some water on the counter. Keep for several days. For longer storage, parsley can be chopped and frozen in airtight containers or ice cube trays.

Potatoes, Yellow – Also known as Yukon Gold or gold potatoes, yellow potatoes have smooth, thin, yellowish skin and a creamy, buttery-flavored flesh. They are slightly waxy, making them versatile in cooking. Yellow potatoes are a good source of vitamin C, potassium, and fiber and are low in calories and fat. Their creamy texture makes them ideal for mashing, roasting, grilling, and boiling. They are also excellent in gratins and salads because they hold shape during cooking. Store yellow potatoes in a cool, dark, and well-ventilated place for several weeks, avoiding refrigeration as it can alter their texture and flavor.

Radish, French Breakfast – French breakfast radishes are an heirloom variety known for their elongated shape, crisp texture, and mild, slightly peppery flavor. They are rich in vitamin C, fiber, and antioxidants, supporting immune health and digestion. These radishes are perfect for snacking, slicing into salads, or serving with butter and salt as a traditional French treat. Store them in the refrigerator, separating the greens from the roots to keep both fresh. Use the greens within a few days and the radishes within a week for the best quality.

Romanesco – Romanesco, also known as Romanesco broccoli or Roman cauliflower, is a unique vegetable in the Brassica family, related to broccoli and cauliflower. Its fractal-like, spiral green florets make it visually striking, while its flavor is nutty and slightly milder than broccoli. Nutritionally, Romanesco is a good source of fiber, vitamin C, vitamin K, and carotenoids, which support digestion, immune function, and eye health. It can be enjoyed roasted, steamed, or added to pasta and grain dishes, often paired with garlic, olive oil, and lemon for a delicious side. To store, keep Romanesco in a perforated plastic bag in the refrigerator, where it will stay fresh for up to a week.

Winter Squash Varieties

Tip for storing any winter squash: Wipe the skin with vinegar to kill any microbes or spores before storing for longer than a few days.

Squash, Butternut – Butternut squash is a sweet, nutty-flavored winter squash with a smooth, tan exterior and bright orange flesh. It is rich in vitamins A and C, fiber, potassium, and antioxidants, promoting eye health, immune function, and digestive health. Butternut squash can be roasted, mashed, pureed for soups, or used in casseroles and salads. To store, keep whole butternut squash in a cool, dark place for up to a month. Once cut, wrap it in plastic and refrigerate for up to a week to maintain freshness.

Squash, Kabocha – Kabocha squash, also known as Japanese pumpkin, is a winter squash with a sweet, nutty flavor and a dense, creamy texture. It’s rich in vitamins A and C, fiber, and antioxidants, promoting immune health, eye health, and digestion. The green skin and orange flesh are both edible, making it versatile for roasting, steaming, mashing, or adding to soups and stews. Store whole kabocha squash in a cool, dry place for up to a month, or refrigerate cut pieces for up to a week.

Squash, Spaghetti – Spaghetti squash is a unique winter squash with a mild, slightly sweet flavor and flesh that, when cooked, separates into spaghetti-like strands. It is low in calories and rich in vitamins A, C, and B6, as well as fiber and potassium. Spaghetti squash is often roasted or microwaved and can be used in a variety of dishes, including casseroles, stir-fries, or served with sauces like traditional spaghetti. Store whole spaghetti squash in a cool, dry place for up to a month. Once cut, wrap it in plastic and refrigerate for up to five days.

Squash, Sweet Dumpling – Sweet dumpling squash is a small, round winter squash with cream-colored skin and green stripes, known for its sweet, nutty flavor and tender flesh. It is rich in vitamins A and C, fiber, and antioxidants, which support immune health, eye health, and digestion. This squash is ideal for roasting, stuffing, or baking, and its edible skin makes preparation simple. Store whole sweet dumpling squash in a cool, dry place for up to a month. Once cut, wrap and refrigerate it for up to a week.

Sweet Potatoes – Sweet potatoes are a nutritious root vegetable known for their naturally sweet flavor and vibrant orange flesh, though they also come in other colors like purple and white. They are rich in vitamins A (as beta-carotene), C, and B6, as well as dietary fiber, potassium, and antioxidants. These nutrients support eye health, boost immunity, and promote digestive health. Sweet potatoes are versatile in cooking and can be baked, roasted, mashed, or used in soups and stews. They can also be enjoyed in both savory and sweet dishes. Store sweet potatoes in a cool, dark, well-ventilated place for several weeks, avoiding refrigeration as it can affect their texture and flavor. It’s still warm outside, but soup season is on the way. Get ready with this recipe for Sweet Potato Sausage Soup. Sweet potatoes for dessert? Absolutely. Try this Easy Sweet Potato Chocolate Pudding.

Veggie E-Books

Download these collections of tips and recipes for each veggie. You’ll use these as a reference throughout the season.

Carrots E-Book
Collard Greens E-Book
Beets E-Book
Kale E-Book
Microgreens E-Book
Mushrooms E-Book
Potatoes E-Book
Winter Squash E-Book

Farm Events

Visit our brand new Willow Haven Farm General Store at 8150 Hamilton Blvd, Breinigsville, PA 18031.

Focus on Nutrition for Organic Farm Food Wisdom

After years of feeding 9 – 20 people every day, I’ve learned a few things about making nutritious meals that go the distance and keep everyone happy. As you connect with me, more you’ll learn why I recommend these foods.

• organic fresh seasonal vegetables
• fermented vegetables
• organic eggs from pastured chickens
• sourdough bread made with organic wheat (no sprays!)
• raw, grass-fed milk and organic yogurt made from grass-fed milk

I’m sharing the deep reasons why these foods are essential and what we can learn from traditional wisdom in a new public Facebook Group. Join me to learn more!

Traditional wisdom belongs to us all so let’s make sure it doesn’t get forgotten.

The group description attempts to capture this: A community for sharing insights into what makes a healthy lifestyle sustainable for the long term. Share what you’ve learned and pass on the knowledge and traditions that have been passed on to you. You don’t need to have a farm or even land to live a sustainable life. Farmer Reuben encourages everyone to GROW one thing or PRODUCE one thing – especially if you can share with someone else.

If you still do Facebook, click the image below to join me here.

As Always…

We support your desire to have a good, healthy way of life and organic farm food on your table that supports that goal.

We’ll keep farming for you!

Reuben and Tessa DeMaster
Willow Haven Farm

On that note, let’s dig into the food you’ll enjoy this week.

MEAL SUGGESTIONS FOR LOCAL FOOD THIS WEEK:

It is winter squash season and we have the recipes for you!

• Keep this simple and flexible formula for Stuffed Roasted Winter Squash on hand all season. Mix and match your filling ingredients and get creative! (Tip: check your fridge for leftovers and veggies that need to get used soon.)
• Sweet and Spicy Roasted Kabocha Squash makes a great side dish. Or chop the squash into cubes and add to a rice bowl with sauteed bok choy and your favorite protein.
• Need an easy weeknight meal? Spaghetti Squash with Moroccan Tomato Sauce is filled with exotic warming spices. Add some meatballs or chickpeas for a heartier meal.
• Romanesco and Butternut Squash Pasta is bursting with fall flavors and textures. Makes a great holiday side dish or a meatless pasta meal.
• Veggies for dessert? Try this Gingered Butternut Squash Pie. Delicious!
• Want more? Check out this roundup of Winter Squash Recipies. There is truly something for everyone here!

Many Asian-style dishes can be prepared quickly. Whip up Pasta with Bok Choy and Feta or Bok Choy Chicken in about 30 minutes – or less!

Asian Chicken Lettuce Wraps are a great recipe for a big dinner or a party and use several of your market box items. (Tip: Use cabbage leaves or collard greens instead of lettuce.) Leftover filling will keep well in the fridge for lunch another day.

Sheet-pan meals are great low-fuss and mostly hands-off options for busy weeknights. Try Blackened Salmon Bites with Broccoli, Potatoes, and Magic Green Sauce. This recipe works well with chicken, pork, or beef. Swap in sweet potatoes and/or Romanesco for the veggies.

BREAD and BAKERY:

Enjoy the flavors of fall in Vince’s spiced pumpkin scones, apple cinnamon scones, and cranberry walnut sourdough bread.

PANTRY:

If you’re making the pasta meals above, make sure you add dried pasta to your market box this week. (Tip: Pick up an extra box or bag and some pesto, tomato sauce, or artichoke paste to keep on hand for a quick meal on a busy night.)

MEAT:

Have you tried our ham slices? They’re getting rave reviews! Make sure to read Tessa’s email all about ham dated November 8th. It’s filled with recipe ideas, tips, and info to help you stay sane this holiday season. STOCKING UP HINT: If you buy 4 ham slices you’ll get a quantity discount and be ready to implement all of Tessa’s meal ideas.

Our beef short ribs are on sale and perfect for making these Simple Beef Short Ribs. Add a side of mashed potatoes and roasted Romanesco.

DAIRY AND CHEESE:

If you haven’t tried our Greek yogurt, you are in for a treat! Choose from plain, strawberry, or blueberry.

Add feta cheese to your box for the bok choy pasta recipe above. It’s also delicious on an autumn-inspired kale salad or scrambled eggs.

PREPARED FOODS:

Chef Dylan’s quiches are made with farm-fresh ingredients and will help you get dinner on the table in as little as 15 minutes. Six flavors to choose from this week including butternut sage.

SPECIAL RECOMMENDATIONS:

It will soon be time for holiday cooking and baking. We can help you find all of your holiday meal supplies!

• Chlorine-free paper loaf and cake/pie baking pans, baking cups, and parchment baking sheets
• A wide variety of flours
• Butter, milk, eggs, and other dairy items
• Sugars and sweeteners
• Dried fruits
• …and more!

FRUIT:

Apples, Autumn Crisp – Autumn Crisp apples are a relatively new variety known for their bright, sweet-tart flavor and satisfying crunch. These apples are rich in dietary fiber, vitamin C, and antioxidants, making them a healthy snack choice. Their firm texture and balanced flavor make them perfect for eating fresh, adding to salads, or pairing with cheese.

Apples, Jonagold – This crisp, juicy variety has a balanced sweet-tart flavor, combining the best qualities of Jonathan and Golden Delicious apples. They are rich in fiber, vitamin C, and antioxidants, which support immune health, digestion, and skin health. Jonagold apples are firm in texture which makes them an excellent option for eating fresh, baking in pies, or making sauces.

Storage for all apple varieties:

Keep unwashed apples in a plastic bag in the refrigerator’s crisper drawer, where they can stay fresh for up to two weeks.

Apples, Pink Lady – Pink Lady apples are a crisp, juicy apple variety with a balanced sweet-tart flavor and a vibrant pinkish-red skin. They are high in fiber, vitamin C, and antioxidants, promoting heart health, immune support, and skin health. Pink Lady apples hold their shape well so they are great for snacking, adding to salads, or baking.

Apples, Smokehouse – Smokehouse apples are an heirloom variety known for their rich, tangy-sweet flavor and firm, juicy texture. Originating in Pennsylvania, they have a slightly spicy taste and are excellent for both fresh eating and cooking, especially in pies, sauces, and cider. These apples are a good source of dietary fiber, vitamin C, and various antioxidants, making them a nutritious addition to meals.

Apples, Stayman – This late-season apple variety is known for its firm texture and spicy, tart flavor with a hint of sweetness. They are high in fiber, vitamin C, and antioxidants, supporting immune health, digestion, and skin health. Stayman apples are excellent for fresh eating and ideal for baking, sauces, and cider, as their flavor intensifies when cooked.

Pears, Asian – Also known as “apple pears,” these pears have a crisp apple-like texture but are juicier and less dense. They are rich in dietary fiber, vitamin C, and potassium. These versatile fruits can be enjoyed raw, added to salads, or used in desserts like tarts. Their firm texture holds up well in cooking, making them suitable for baking or sautéing. Store Asian pears at room temperature for a few days or refrigerate in a perforated bag for up to two weeks. Keep them away from strong odors to preserve their fresh taste.

Pears, Bosc – Bosc pears are a brown-skinned pear variety known for their dense, crisp texture and sweet, slightly spicy flavor. They are high in dietary fiber, vitamin C, and potassium, supporting digestion, immune health, and heart function. Bosc pears are excellent for eating fresh, baking, poaching, or adding to salads, as they hold their shape well when cooked. Store unripe Bosc pears at room temperature until they soften slightly, then refrigerate to maintain freshness for up to a week.

Organic Veggies We Harvested This Week:

To help you use everything in your box this week, use this ​Meal Planning Guide to keep track of what’s in the fridge, what needs to be used first, and what you have planned or prepped for each day.

Every member’s customized Market Box is unique so we hope you will take advantage of more varieties of vegetables as you get comfortable with all the great organic produce we are offering.

Tessa’s Tips

What to use first: greens, pears, microgreens, tomatoes

Longest Storage: apples, beets, garlic, kohlrabi, squash, potatoes

Pro-tip: Look at the items in your market box right away and decide how you will use them in your meal planning for the week. Freeze any veggies you know you won’t be able to eat in the week.

Arugula –  This leafy green has a peppery, slightly bitter flavor and is commonly used in salads, sandwiches, and as a garnish. It is low in calories and packed with vitamins A, C, and K, as well as folate and antioxidants, which support eye health, immune function, and bone strength. Arugula can be eaten fresh or lightly wilted in pasta dishes and pizzas. Some prefer to eat it tossed with other fresh greens or lettuce so that the spicy taste is not as strong. Putting it on a sandwich is another delicious way to enjoy its distinct flavor. Here is a collection of recipes for any taste 19 Ways to Eat Arugula. Store wrapped in a paper towel inside a loosely sealed plastic bag in the refrigerator crisper drawer. Properly stored, arugula can stay fresh for up to 3-5 days. For best quality, use arugula soon after purchasing.

Beets, Red – Red beets are root vegetables known for their earthy flavor and vibrant red-purple color. They are rich in nutrients like folate, manganese, potassium, and dietary fiber, as well as antioxidants such as betalains, which help reduce inflammation and support heart health. Both the roots and greens are edible, with the greens offering additional nutrients like vitamins A and C. Beets can be eaten raw in salads, roasted, boiled, or blended into smoothies and soups. Store beet greens separately from the root, wrapped in a damp cloth or in a plastic bag in the fridge. Use within a few days – they don’t keep long. Beet roots can be stored in a plastic bag in the crisper drawer of the fridge for up to two weeks. To freeze beets for longer storage, slice or chop them, spread on a cookie sheet to flash freeze, then transfer to freezer bags where they can be stored for up to a year. Looking for ways to prepare beets? This post will show you 25 Beet Recipes including beet hummus, a summery borscht, and even a beautifully colored pasta primavera.

Bok Choy – This leafy green vegetable is a member of the Brassica family. It is rich in vitamins A, C, and K, folate, calcium, and iron. Low in calories and packed with antioxidants, it supports eye health, bone strength, and immune function. Bok choy can be eaten either raw or cooked. With a mild, slightly sweet, and peppery taste, bok choy is versatile in cooking—perfect for stir-fries, soups, and salads. If stir-frying or sautéing, chop the white stalks separately from the green leaves and start cooking the white stalks several minutes before adding the leaves to avoid overcooking the greens. Bok choy can also be grilled by cutting the vegetable lengthwise and drizzling with oil. To store, keep it unwashed in a perforated plastic bag in the refrigerator’s crisper drawer, where it stays fresh for 3-5 days.

Tip: Dirt often gets trapped in the widest part of the white stalks, so wash it well.

Cabbage, Green – Green cabbage is a nutrient-dense cruciferous vegetable in the Brassica family, known for its tightly packed, round, pale green leaves. It is rich in vitamins C and K, as well as fiber and antioxidants, which are beneficial for immune health, digestion, and bone strength. With a mild, slightly peppery taste, green cabbage can be enjoyed raw in salads and slaws, or cooked in stir-fries, soups, and stews. To store, keep green cabbage unwashed in a perforated plastic bag in the refrigerator’s crisper drawer, where it can stay fresh for up to two weeks.

Carrots – Carrots are a versatile and popular root vegetable, known for their sweet, crunchy texture and vibrant orange color, though they can also be found in purple, yellow, and red varieties. They are rich in beta-carotene, which the body converts to vitamin A, essential for good vision and immune health. Carrots are a good source of dietary fiber, potassium, and antioxidants. Enjoy them raw, cooked, roasted, or juiced. They can be used in salads, soups, stews, and side dishes. For optimal storage, keep carrots in a cool, dry place or in the refrigerator, preferably in a plastic bag to maintain moisture, where they can last for several weeks.

Carrot tops are too good to waste. Here are 7 Crazy Good Ways to Eat Carrot Tops (plus a bonus cucumber tip to save).

Celery – Celery is a crunchy, low-calorie vegetable known for its mild, slightly salty flavor. It is rich in vitamins K and C, folate, potassium, and fiber, supporting bone health, digestion, and hydration. Celery is often eaten raw as a snack, added to salads, or used as a base in soups, stews, and stir-fries. Store celery in the refrigerator, tightly wrapped in aluminum foil to retain its crispness, where it can stay fresh for up to two weeks. For longer storage, celery can be chopped and frozen.

Don’t forget to use those celery greens!

They’re a great addition to cooked beans, salads, and eggs. Use leaves to make pesto or dry them and make your own parsley flakes, powder, or salt. 

Collard Greens – Collard greens are leafy greens with a slightly bitter, earthy flavor and hearty texture. They are rich in vitamins A, C, and K, calcium, fiber, and antioxidants, which support bone health, immune function, and digestion. Collard greens are often cooked by sautéing, steaming, or simmering in soups and stews, and they’re popular in Southern and African cuisines. Have you used your collard greens to make “lettuce” wraps yet? They hold together better so they are a great substitute.  To store, keep collard greens in the refrigerator, wrapped in a damp paper towel inside a plastic bag, where they can stay fresh for up to a week. For longer storage, blanch and freeze them or make green cubes to store for later use.

Fennel Bulb – Fennel is a member of the carrot family and is known for its sweet, anise-like flavor. It is rich in vitamin C, potassium, and manganese. The bulbs can be thinly sliced and added to salads, sautéed, roasted, or grilled. The stalks can be used in soups and stews, and the fronds can be used as an herb-like garnish. Store fennel bulbs in a plastic bag in the crisper drawer, where they can keep fresh for up to a week. If the fronds are still attached, trim them and store them separately wrapped in a damp paper towel inside a plastic bag. For longer storage, fennel bulbs can be blanched and frozen.

Garlic – This flavorful bulb is known for its pungent aroma and taste, and is commonly used in cooking to add depth to dishes. It’s rich in vitamins C and B6, manganese, and sulfur compounds, particularly allicin, which has antioxidant, anti-inflammatory, and immune-boosting properties. Garlic can be eaten raw or cooked and is often used in sauces, marinades, soups, and roasted vegetable dishes. Use in any recipe and add peeled cloves to pickles. All of our garlic is now cured so it can be stored in a cool, dark, dry place for several months. Avoid refrigerating whole bulbs, but once peeled, refrigerate or freeze cloves for longer storage.

Kale, Red Russian – This variety of kale has tender, flat, slightly fringed leaves with a reddish-purple hue and a mild, sweet flavor. It is rich in vitamins A, C, and K, plus calcium, potassium, and antioxidants, which promote bone health, immunity, and heart health. Red Russian kale can be eaten raw in salads, sautéed, blended into smoothies, or added to soups and stews. This would be delicious in the winter added to a potato soup or vegetable stir fry. I love it sauteed with garlic and olive oil until bright green and tender. Store kale in the refrigerator, wrapped in a damp paper towel and placed in a plastic bag. Stored properly, it can stay fresh for up to a week. To freeze, wash and chop into small pieces and place in a freezer bag.

Kohlrabi, Green or Purple Variety – Kohlrabi is a crunchy, mildly sweet vegetable from the cabbage family, with a taste similar to a mix of broccoli stems and radishes. It is rich in vitamins C and B6, fiber, and potassium, supporting immune function, digestion, and heart health. Kohlrabi can be eaten raw in salads and slaws or cooked by roasting, steaming, or stir-frying. The bulb and leaves are both edible. Store kohlrabi bulb and leaves separately. Both parts should be stored in the vegetable drawer of the refrigerator. Bulbs can be stored in a bag or wrapped in a moist paper towel. Store leaves in a plastic bag – you can use them like kale!  Use the leaves within a few days for optimal freshness.

This post has great info and suggestions for Kohlrabi.  Other CSA members have enjoyed their kohlrabi grilled, roasted, and spiralized into noodles.
SNACK IDEA: Cut in slices or sticks for snacking, sprinkle with salt or serve with a dip. Some people even say that dipping in peanut butter is their favorite way to eat them.

Lettuce, Butterhead – Butterhead lettuce, known for its soft, tender leaves and delicate, buttery flavor, is a type of lettuce in the Asteraceae family. It is an excellent source of vitamins A and K, as well as folate and antioxidants, which support eye health, bone strength, and immune function. Its mild, slightly sweet taste makes it ideal for salads, wraps, and sandwiches, and it pairs well with light dressings that won’t overpower its flavor. To store, keep butterhead lettuce unwashed in a perforated plastic bag in the crisper drawer of the refrigerator, where it will stay fresh for up to a week.

Microgreens – Microgreens are young, tender greens harvested just after the first leaves develop, making them highly nutritious and flavorful. They come in various types, including radish, broccoli, and arugula, and are packed with vitamins C, E, and K, along with antioxidants and minerals that support immune health, skin health, and digestion. Microgreens are best enjoyed raw to preserve their delicate texture and nutrients, making them ideal for salads, sandwiches, wraps, and garnishes. Store microgreens in the refrigerator, loosely wrapped in a paper towel inside a plastic container, where they can stay fresh for up to a week. Avoid washing until just before use to prevent wilting.

Mushroom, Portobello & Cremini – These two mushrooms are the same variety but are harvested at different sizes. Store in a paper bag and refrigerate in the main section of the fridge with a dry paper towel to absorb excess moisture. Alternatively, mushrooms can be briefly sautéed or blanched before freezing to extend their shelf life for up to 3 months.

Mushroom, Oyster – These can be sautéed, grilled, roasted, or added to soups, stews, and stir-fries. Use in pasta dishes, risotto, or as a topping for pizzas. Store in a paper bag in the refrigerator to maintain freshness for up to a week.

Need some new mushroom ideas? Here are 10 Things You Should Do with Mushrooms

Onion, Yellow – Yellow onions are a popular, versatile vegetable with golden-brown skin and a strong, savory flavor that mellows and sweetens when cooked. Rich in antioxidants, vitamin C, and fiber, yellow onions support immune health, digestion, and overall cellular health. They’re a staple in many cuisines, perfect for sautéing, caramelizing, roasting, and adding depth to soups, stews, and sauces. To store, keep unpeeled yellow onions in a cool, dry, well-ventilated place, away from potatoes, where they can last up to a month; once peeled or cut, store them in an airtight container in the refrigerator for up to a week.

Parsley – Parsley is a popular herb with bright green leaves and a fresh, slightly peppery flavor. It is rich in vitamins A, C, and K, along with folate and antioxidants, which support immune health, bone health, and digestion. Parsley is used as both a garnish and a key ingredient in various dishes. It is commonly used in Mediterranean and Middle Eastern cuisines, adding flavor to salads, soups, sauces, and marinades. Store as you would any herb; in a glass with some water on the counter. Keep for several days. For longer storage, parsley can be chopped and frozen in airtight containers or ice cube trays.

Peppers – A popular and versatile vegetable that comes in various colors, including green, red, yellow, orange, and even purple. They belong to the nightshade family and have a mildly sweet flavor and crisp texture. Peppers are low in calories and fat but rich in vitamins and minerals. They are particularly high in vitamin C, providing more than 100% of the recommended daily intake per serving. Peppers also contain vitamin A, vitamin B6, dietary fiber, and antioxidants, such as carotenoids and flavonoids, that contribute to their vibrant colors and potential health benefits.

Storage for all peppers: Keep them dry and refrigerated in a perforated plastic bag for up to one to two weeks. Avoid storing them with fruits or vegetables that emit ethylene gas, as this can cause them to spoil faster.

IMPORTANT: USE GLOVES! Be cautious when handling hot peppers (at least if you are handling more than a few at a time or are sensitive), as their seeds and membranes contain the most capsaicin and can intensify the heat. Remove these parts if you prefer a milder flavor or keep them for a spicier kick.

Peppers, Jalapeño – A popular variety of chili peppers with a distinctive bright green or red color when fully ripe. They are low in calories and fat and provide vitamins A and C, potassium, and dietary fiber. They also contain capsaicin, the compound responsible for their spiciness, which is known for its potential health benefits, such as pain relief and metabolism-boosting properties.
Usage: Jalapeño peppers are commonly used raw in salsas and guacamole and as a topping for tacos, nachos, pizza, and other dishes. When cooked, jalapeños add a bold kick to soups, stews, sauces, and stir-fries. They can also be roasted, stuffed, or incorporated into marinades for meats and vegetables, offering a depth of flavor and heat.
Heat Index: Jalapeño peppers are known for their moderate to high heat level, typically ranging from 2,500 to 8,000 Scoville Heat Units (SHU). The level of spiciness can vary depending on factors such as ripeness and the specific pepper’s genetics.

Potatoes, Yellow – Also known as Yukon Gold or gold potatoes, yellow potatoes have smooth, thin, yellowish skin and a creamy, buttery-flavored flesh. They are slightly waxy, making them versatile in cooking. Yellow potatoes are a good source of vitamin C, potassium, and fiber alow in calories and fat. Their creamy texture makes them ideal for mashing, roasting, grilling, and boiling. They are also excellent in gratins and salads because they hold shape during cooking. Store yellow potatoes in a cool, dark, and well-ventilated place for several weeks, avoiding refrigeration as it can alter their texture and flavor.

Romanesco – Romanesco, also known as Romanesco broccoli or Roman cauliflower, is a unique vegetable in the Brassica family, related to broccoli and cauliflower. Its fractal-like, spiral green florets make it visually striking, while its flavor is nutty and slightly milder than broccoli. Nutritionally, Romanesco is a good source of fiber, vitamin C, vitamin K, and carotenoids, which support digestion, immune function, and eye health. It can be enjoyed roasted, steamed, or added to pasta and grain dishes, often paired with garlic, olive oil, and lemon for a delicious side. To store, keep Romanesco in a perforated plastic bag in the refrigerator, where it will stay fresh for up to a week.

Winter Squash Varieties

Tip for storing any winter squash: Wipe the skin with vinegar to kill any microbes or spores before storing for longer than a few days.

Squash, Acorn – This winter squash has a distinctive ribbed, dark green exterior and sweet, yellow-orange flesh. It is rich in vitamins A and C, potassium, and dietary fiber, making it beneficial for eye health, immune support, and digestion. Acorn squash is versatile in the kitchen and can be roasted, baked, or steamed. It’s often stuffed with grains, meats, or vegetables, or used in soups and casseroles. For storage, keep acorn squash in a cool, dry place where it can last for up to a month. Once cut, wrap it in plastic and refrigerate for up to five days. If you received acorn squash in your market box this week, welcome fall to your dinner table with Apple Stuffed Acorn Squash or Acorn Squash Stuffed with Wild Rice, Apples, Sage, and Fresh Chevre.

Squash, Butternut – Butternut squash is a sweet, nutty-flavored winter squash with a smooth, tan exterior and bright orange flesh. It is rich in vitamins A and C, fiber, potassium, and antioxidants, promoting eye health, immune function, and digestive health. Butternut squash can be roasted, mashed, pureed for soups, or used in casseroles and salads. To store, keep whole butternut squash in a cool, dark place for up to a month. Once cut, wrap it in plastic and refrigerate for up to a week to maintain freshness.

Squash, Delicata – Delicata squash is a small, oblong winter squash with yellow skin and green stripes. It is known for its sweet, creamy flavor and edible skin. It’s a good source of vitamins A and C, potassium, and dietary fiber, which aid in immune function, eye health, and digestion. Delicata squash can be roasted, stuffed, or sautéed and is often enjoyed as a side dish or in salads and soups. Store delicata squash in a cool, dry place for up to a month. Once cut, wrap it in plastic and refrigerate for up to five days.

Squash, Kabocha – (COMING NEXT WEEK!) Kabocha squash, also known as Japanese pumpkin, is a winter squash with a sweet, nutty flavor and a dense, creamy texture. It’s rich in vitamins A and C, fiber, and antioxidants, promoting immune health, eye health, and digestion. The green skin and orange flesh are both edible, making it versatile for roasting, steaming, mashing, or adding to soups and stews. Store whole kabocha squash in a cool, dry place for up to a month, or refrigerate cut pieces for up to a week.

Squash, Spaghetti – Spaghetti squash is a unique winter squash with a mild, slightly sweet flavor and flesh that, when cooked, separates into spaghetti-like strands. It is low in calories and rich in vitamins A, C, and B6, as well as fiber and potassium. Spaghetti squash is often roasted or microwaved and can be used in a variety of dishes, including casseroles, stir-fries, or served with sauces like traditional spaghetti. Store whole spaghetti squash in a cool, dry place for up to a month. Once cut, wrap it in plastic and refrigerate for up to five days.

Squash, Sweet Dumpling – Sweet dumpling squash is a small, round winter squash with cream-colored skin and green stripes, known for its sweet, nutty flavor and tender flesh. It is rich in vitamins A and C, fiber, and antioxidants, which support immune health, eye health, and digestion. This squash is ideal for roasting, stuffing, or baking, and its edible skin makes preparation simple. Store whole sweet dumpling squash in a cool, dry place for up to a month. Once cut, wrap and refrigerate it for up to a week.

Sweet Potatoes – Sweet potatoes are a nutritious root vegetable known for their naturally sweet flavor and vibrant orange flesh, though they also come in other colors like purple and white. They are rich in vitamins A (as beta-carotene), C, and B6, as well as dietary fiber, potassium, and antioxidants. These nutrients support eye health, boost immunity, and promote digestive health. Sweet potatoes are versatile in cooking and can be baked, roasted, mashed, or used in soups and stews. They can also be enjoyed in both savory and sweet dishes. Store sweet potatoes in a cool, dark, well-ventilated place for several weeks, avoiding refrigeration as it can affect their texture and flavor. It’s still warm outside, but soup season is on the way. Get ready with this recipe for Sweet Potato Sausage Soup. Sweet potatoes for dessert? Absolutely. Try this Easy Sweet Potato Chocolate Pudding.

Tomatoes, Slicing – Tomatoes are rich in vitamins A, C, and K, along with potassium and antioxidants like lycopene, which support heart health, skin health, and reduce inflammation. Enjoy fresh tomatoes sliced into salads and sandwiches, cooked into sauces, soups, and stews, or roasted and grilled for added flavor. These Simple and Reliable Tomato Recipes include Fresh Pasta Sauce, Gazpacho, and Caprese Salad. Try Fresh Tomato Soup, with Variations. Store ripe tomatoes at room temperature with the stem side down and use within one week. Do not refrigerate; cold temperatures can affect their texture and flavor. Tomatoes are high ethylene producers, which means they will cause other produce to ripen or spoil quickly if placed nearby. So be careful what you store next to tomatoes.

Veggie E-Books

Download these collections of tips and recipes for each veggie. You’ll use these as a reference throughout the season.

Carrots E-Book
Collard Greens E-Book
Beets E-Book
Kale E-Book
Microgreens E-Book
Mushrooms E-Book
Potatoes E-Book
Winter Squash E-Book

Farm Events

Focus on Nutrition for Budget Wisdom

After years of feeding 9 – 20 people every day, I’ve learned a few things about making nutritious meals that go the distance and keep everyone happy. As you connect with me, more you’ll learn why I recommend these foods.

• organic fresh seasonal vegetables
• fermented vegetables
• organic eggs from pastured chickens
• sourdough bread made with organic wheat (no sprays!)
• raw, grass-fed milk and organic yogurt made from grass-fed milk

I’m sharing the deep reasons why these foods are essential and what we can learn from traditional wisdom in a new public Facebook Group. Join me to learn more!

Traditional wisdom belongs to us all so let’s make sure it doesn’t get forgotten.

The group description attempts to capture this: A community for sharing insights into what makes a healthy lifestyle sustainable for the long term. Share what you’ve learned and pass on the knowledge and traditions that have been passed on to you. You don’t need to have a farm or even land to live a sustainable life. Farmer Reuben encourages everyone to GROW one thing or PRODUCE one thing – especially if you can share with someone else.

If you still do Facebook, click the image below to join me here.

As Always…

We support your desire to have a good, healthy way of life and food on your table that supports that goal.

We’ll keep farming for you!

Reuben and Tessa DeMaster
Willow Haven Farm

With fall in full swing, we’re also excited to bring you some seasonal meal ideas that highlight the flavors and bounty of the harvest. Whether you’re looking to warm up with a Winter Curry, save the taste of summer with a Creamy Sweet Pepper Soup, or explore some no-waste recipes that make use of every bit of kale, we’ve got cozy, healthy options for you and your family.

MEAL SUGGESTIONS FOR LOCAL FOOD THIS WEEK:

Warm up on chilly evenings with this cozy Winter Curry Freeze leftovers for when you want a quick, warm meal.

Want to save some of summer’s pepper bounty? Make this easy Creamy Sweet Pepper Soup. Serve with a fresh green salad or roasted veggie sandwiches. BONUS: Peppers are high in vitamin C and great for boosting your immune system. Freeze some of this soup to enjoy during the colder months.

Need a healthy, no-waste appetizer or snack? Put your kale stems to work. Give this Garlicky White Bean Dip with Kale Stems, Hazelnuts & Crispy Sage or No-Waste Kale Stem Hummus a try. Serve with warm sourdough bread, pita wedges, tortilla chips, or your favorite crackers.

Use your kale in Autumn Caesar Salad with Roasted Delicata Squash Croutons or Caesar-Style Kale and Farro Salad and serve up a healthy fall lunch or side salad. Add a bowl of soup and a loaf of sourdough bread and make it dinner.

Sweet dumpling squash is the perfect size for this Sweet Dumpling Squash Stuffed with Lemon-Herb Rice recipe. This would be a terrific individual side or main dish.

This list of 43 Pear Recipes has you covered for appetizers, side dishes, desserts, beverages, and more. Look inside for Pear-Walnut-Cranberry Quick Bread, Fennel-Pear Salad with Grapes and Pecans, Mushroom Pies with Pear Salad, and even a Celery and Pear Lemonade!

BAKERY:

Add some of Vince’s scones to your market box. Choose from chocolate chip, honey walnut, spiced pumpkin, maple pecan, or mocha chocolate chip. (Don’t forget the coffee!)

MEAT: 

Pasture-raised pork goes so well with fall flavors and vegetables. We can help with ingredients for recipes like Cast Iron Pork Chops with Pears and Ginger, Pork Chops with Pear Chutney, or Roast Pork Loin with Pears and Cranberries.

Try our pasture-raised chicken leg and thigh quarters for this Sheet Pan Chicken and Veggies recipe. Sheet pan dinners are low-fuss – who doesn’t love that?

PREPARED FOODS:

Try some of Chef Dylan’s quiche this week. You’ll love the amazing flavors in his Southern and butternut sage varieties.

Marinated mushrooms are on sale – if you haven’t tried them yet, add some this week. Delicious!

BEVERAGES:

Love apple cider? Then don’t miss out on this yummy pear cider!

Spiced Cranberry Orange Shrub has the perfect combination of fall flavors for cocktails and mocktails.

DAIRY: Don’t forget to visit our dairy section and add raw milk, kefir, or butter (delicious on scones!) to your market box.

FRUIT:

Apples, Autumn Crisp – Autumn Crisp apples are a relatively new variety known for their bright, sweet-tart flavor and satisfying crunch. These apples are rich in dietary fiber, vitamin C, and antioxidants, making them a healthy snack choice. Their firm texture and balanced flavor make them perfect for eating fresh, adding to salads, or pairing with cheese. To store, place unwashed apples in a plastic bag in the refrigerator’s crisper drawer, where they can stay fresh for up to two weeks.

Apples, Jonagold – This crisp, juicy variety has a balanced sweet-tart flavor, combining the best qualities of Jonathan and Golden Delicious apples. They are rich in fiber, vitamin C, and antioxidants, which support immune health, digestion, and skin health. Jonagold apples are firm in texture which makes them an excellent option for eating fresh, baking in pies, or making sauces.

Storage for all apple varieties: Keep unwashed apples in a plastic bag in the refrigerator’s crisper drawer, where they can stay fresh for up to two weeks.

Apples, Smokehouse – Smokehouse apples are an heirloom variety known for their rich, tangy-sweet flavor and firm, juicy texture. Originating in Pennsylvania, they have a slightly spicy taste and are excellent for both fresh eating and cooking, especially in pies, sauces, and cider. These apples are a good source of dietary fiber, vitamin C, and various antioxidants, making them a nutritious addition to meals.

Asian Pears – Also known as “apple pears,” these pears have a crisp apple-like texture but are juicier and less dense. They are rich in dietary fiber, vitamin C, and potassium. These versatile fruits can be enjoyed raw, added to salads, or used in desserts like tarts. Their firm texture holds up well in cooking, making them suitable for baking or sautéing. Store Asian pears at room temperature for a few days or refrigerate them in a perforated bag for up to two weeks, keeping them away from strong odors to preserve their fresh taste.

Pears, Bosc – Bosc pears are a brown-skinned pear variety known for their dense, crisp texture and sweet, slightly spicy flavor. They are high in dietary fiber, vitamin C, and potassium, supporting digestion, immune health, and heart function. Bosc pears are excellent for eating fresh, baking, poaching, or adding to salads, as they hold their shape well when cooked. Store unripe Bosc pears at room temperature until they soften slightly, then refrigerate to maintain freshness for up to a week.

Organic Veggies We Harvested This Week:

To help you use everything in your box this week, use this ​Meal Planning Guide to keep track of what’s in the fridge, what needs to be used first, and what you have planned or prepped for each day.

Every member’s customized Market Box is unique so we hope you will take advantage of more varieties of vegetables as you get comfortable with all the great organic produce we are offering.

Tessa’s Tips

What to use first: greens, pears, microgreens, tomatoes

Longest Storage: apples, beets, garlic, kohlrabi, squash, potatoes

Finished for the season: asparagus, garlic scapes, rhubarb, scallions, snap peas, cucumbers

Done for now but will return: bok choy

Pro-tip: Look at the items in your market box right away and decide how you will use them in your meal planning for the week. Freeze any veggies you know you won’t be able to eat in the week.

Beets, Red – Red beets are root vegetables known for their earthy flavor and vibrant red-purple color. They are rich in nutrients like folate, manganese, potassium, and dietary fiber, as well as antioxidants such as betalains, which help reduce inflammation and support heart health. Both the roots and greens are edible, with the greens offering additional nutrients like vitamins A and C. Beets can be eaten raw in salads, roasted, boiled, or blended into smoothies and soups. Store beet greens separately from the root, wrapped in a damp cloth or in a plastic bag in the fridge. Use within a few days – they don’t keep long. Beet roots can be stored in a plastic bag in the crisper drawer of the fridge for up to two weeks. To freeze beets for longer storage, slice or chop them, spread on a cookie sheet to flash freeze, then transfer to freezer bags where they can be stored for up to a year. Looking for ways to prepare beets? This post will show you 25 Beet Recipes including beet hummus, a summery borscht, and even a beautifully colored pasta primavera.

Broccoli – This nutrient-dense vegetable has green florets and stems and is known for its mild, slightly bitter flavor.  It is high in vitamins C, K, and A, as well as fiber, folate, and antioxidants, which support immune health, bone health, and digestion. Broccoli can be eaten raw in salads or cooked by steaming, roasting, or stir-frying, making it a versatile addition to various dishes. Store broccoli in the refrigerator, unwashed, in a perforated plastic bag to keep it fresh for up to a week. Avoid washing before storing, as excess moisture can lead to spoilage.

A purple tinge on broccoli florets is usually a result of exposure to cool temperatures while growing. The purple color comes from anthocyanins, natural pigments and antioxidants that broccoli produces in response to cold weather or intense sunlight. This coloring is completely normal and doesn’t affect the taste or quality of the broccoli—it’s safe to eat and still packed with nutrients. The presence of anthocyanins may even add a little extra antioxidant boost!

Carrots – Carrots are a versatile and popular root vegetable, known for their sweet, crunchy texture and vibrant orange color, though they can also be found in purple, yellow, and red varieties. They are rich in beta-carotene, which the body converts to vitamin A, essential for good vision and immune health. Carrots are a good source of dietary fiber, potassium, and antioxidants. Enjoy them raw, cooked, roasted, or juiced. They can be used in salads, soups, stews, and side dishes. For optimal storage, keep carrots in a cool, dry place or in the refrigerator, preferably in a plastic bag to maintain moisture, where they can last for several weeks.

Celery – Celery is a crunchy, low-calorie vegetable known for its mild, slightly salty flavor. It is rich in vitamins K and C, folate, potassium, and fiber, supporting bone health, digestion, and hydration. Celery is often eaten raw as a snack, added to salads, or used as a base in soups, stews, and stir-fries. Store celery in the refrigerator, tightly wrapped in aluminum foil to retain its crispness, where it can stay fresh for up to two weeks. For longer storage, celery can be chopped and frozen.

Don’t forget to use those celery greens! They’re a great addition to cooked beans, salads, eggs. Use leaves to make pesto or dry them and make your own parsley flakes, powder, or salt. 

Collard Greens – Collard greens are leafy greens with a slightly bitter, earthy flavor and hearty texture. They are rich in vitamins A, C, and K, calcium, fiber, and antioxidants, which support bone health, immune function, and digestion. Collard greens are often cooked by sautéing, steaming, or simmering in soups and stews, and they’re popular in Southern and African cuisines. Have you used your collard greens to make “lettuce” wraps yet? They hold together better so they are a great substitute.  To store, keep collard greens in the refrigerator, wrapped in a damp paper towel inside a plastic bag, where they can stay fresh for up to a week. For longer storage, blanch and freeze them or make green cubes to store for later use.

Fennel Bulb – Fennel is a member of the carrot family and is known for its sweet, anise-like flavor. Fennel is rich in vitamin C, potassium, and manganese. The bulbs can be thinly sliced and added to salads, sautéed, roasted, or grilled. The stalks can be used in soups and stews, and the fronds can be used as an herb-like garnish. Store fennel bulbs in a plastic bag in the crisper drawer, where they can keep fresh for up to a week. If the fronds are still attached, trim them and store separately wrapped in a damp paper towel inside a plastic bag. For longer storage, fennel bulbs can be blanched and frozen.

Garlic – This flavorful bulb is known for its pungent aroma and taste, and is commonly used in cooking to add depth to dishes. It’s rich in vitamins C and B6, manganese, and sulfur compounds, particularly allicin, which has antioxidant, anti-inflammatory, and immune-boosting properties. Garlic can be eaten raw or cooked and is often used in sauces, marinades, soups, and roasted vegetable dishes. Use in any recipe and add peeled cloves to pickles. All of our garlic is now cured so it can be stored in a cool, dark, dry place for several months. Avoid refrigerating whole bulbs, but once peeled, refrigerate or freeze cloves for longer storage.

Kale, Lacinato – Lacinato kale, also known as Tuscan or dinosaur kale, is a nutrient-dense leafy green rich in vitamins A, C, and K, as well as calcium, iron, and antioxidants. Its dark green, bumpy leaves have a slightly sweeter flavor compared to other kales, making it ideal for salads, soups, stir-fries, and smoothies. It’s particularly delicious when sautéed with garlic or massaged with lemon juice for raw dishes. To store, place unwashed leaves in a plastic bag or container in the refrigerator’s crisper drawer, where they’ll stay fresh for 5 to 7 days.

Kohlrabi, Green or Purple Variety – Kohlrabi is a crunchy, mildly sweet vegetable from the cabbage family, with a taste similar to a mix of broccoli stems and radishes. It is rich in vitamins C and B6, fiber, and potassium, supporting immune function, digestion, and heart health. Kohlrabi can be eaten raw in salads and slaws or cooked by roasting, steaming, or stir-frying. The bulb and leaves are both edible. Store kohlrabi bulb and leaves separately. Both parts should be stored in the vegetable drawer of the refrigerator. Bulbs can be stored in a bag or wrapped in a moist paper towel. Store leaves in a plastic bag – you can use them like kale!  Use the leaves within a few days for optimal freshness.

This post has great info and suggestions for Kohlrabi.  Other CSA members have enjoyed their kohlrabi grilled, roasted, and spiralized into noodles.
SNACK IDEA: Cut in slices or sticks for snacking, sprinkle with salt or serve with a dip. Some people even say that dipping in peanut butter is their favorite way to eat them.

Microgreens – Microgreens are young, tender greens harvested just after the first leaves develop, making them highly nutritious and flavorful. They come in various types, including radish, broccoli, and arugula, and are packed with vitamins C, E, and K, along with antioxidants and minerals that support immune health, skin health, and digestion. Microgreens are best enjoyed raw to preserve their delicate texture and nutrients, making them ideal for salads, sandwiches, wraps, and garnishes. Store microgreens in the refrigerator, loosely wrapped in a paper towel inside a plastic container, where they can stay fresh for up to a week. Avoid washing until just before use to prevent wilting.

Mushroom, Portobello & Cremini – These two mushrooms are the same variety but are harvested at different sizes. Store in a paper bag and refrigerate in the main section of the fridge with a dry paper towel to absorb excess moisture. Alternatively, mushrooms can be briefly sautéed or blanched before freezing to extend their shelf life for up to 3 months.

Mushrooms, Shiitake – Add them to stir-fries, risottos, and soups, or use as a filling for tacos. They are also great for Asian-inspired noodle dishes or as a base for stuffed mushrooms. Enjoy their earthy flavor and meaty texture in these and other creative recipes. Store shiitake mushrooms in a paper bag or a loosely wrapped plastic bag in the refrigerator.

Parsley – Parsley is a popular herb with bright green leaves and a fresh, slightly peppery flavor. It is rich in vitamins A, C, and K, along with folate and antioxidants, which support immune health, bone health, and digestion. Parsley is used as both a garnish and a key ingredient in various dishes. It is commonly used in Mediterranean and Middle Eastern cuisines, adding flavor to salads, soups, sauces, and marinades. Store as you would any herb; in a glass with some water on the counter. Keep for several days. For longer storage, parsley can be chopped and frozen in airtight containers or ice cube trays.

Peppers – A popular and versatile vegetable that comes in various colors, including green, red, yellow, orange, and even purple. They belong to the nightshade family and have a mildly sweet flavor and crisp texture. Peppers are low in calories and fat but rich in vitamins and minerals. They are particularly high in vitamin C, providing more than 100% of the recommended daily intake per serving. Peppers also contain vitamin A, vitamin B6, dietary fiber, and antioxidants, such as carotenoids and flavonoids, that contribute to their vibrant colors and potential health benefits.

From L to R: Hungarian wax, jalapeño, cayenne, and sweet colored bell peppers.

Storage for all peppers: Keep them dry and refrigerated in a perforated plastic bag for up to one to two weeks. Avoid storing them with fruits or vegetables that emit ethylene gas, as this can cause them to spoil faster.

IMPORTANT: USE GLOVES! Be cautious when handling hot peppers (at least if you are handling more than a few at a time or are sensitive), as their seeds and membranes contain the most capsaicin and can intensify the heat. Remove these parts if you prefer a milder flavor or keep them for a spicier kick.

Peppers, Cayenne – Cayenne peppers are long, thin, and vibrant red chili peppers known for their intense heat and spicy flavor. Rich in vitamin C, vitamin A, and capsaicin (which provides the heat), cayenne peppers are commonly used to add spice to dishes. Usage: They can be used fresh, dried, or ground into cayenne powder for seasoning everything from sauces and soups to meat and vegetable dishes. Special Storage: Dry cayenne peppers to preserve for longer periods. Ground cayenne pepper should be kept in an airtight container in a cool, dark place to maintain its potency.
Heat Index: Cayenne peppers typically range from 30,000 to 50,000 Scoville Heat Units (SHU) on the Scoville scale. This puts them in the mid-range of hot peppers, significantly spicier than jalapeños (2,500-8,000 SHU) but milder than habaneros (100,000-350,000 SHU).

Peppers, Jalapeño – A popular variety of chili peppers with a distinctive bright green or red color when fully ripe. They are low in calories and fat and provide vitamins A and C, potassium, and dietary fiber. They also contain capsaicin, the compound responsible for their spiciness, which is known for its potential health benefits, such as pain relief and metabolism-boosting properties.
Usage: Jalapeño peppers are commonly used raw in salsas and guacamole and as a topping for tacos, nachos, pizza, and other dishes. When cooked, jalapeños add a bold kick to soups, stews, sauces, and stir-fries. They can also be roasted, stuffed, or incorporated into marinades for meats and vegetables, offering a depth of flavor and heat.
Heat Index: Jalapeño peppers are known for their moderate to high heat level, typically ranging from 2,500 to 8,000 Scoville Heat Units (SHU). The level of spiciness can vary depending on factors such as ripeness and the specific pepper’s genetics.

Peppers, Sweet Colored – Also known as bell peppers, sweet peppers come in vibrant colors like red, yellow, and orange. The red variety is the ripest and sweetest. They are rich in vitamins A and C, antioxidants, and dietary fiber, making them a nutritious addition to meals.
Usage: These peppers are versatile and can be eaten raw in salads, sliced for dips, or cooked in a variety of dishes, from stir-fries to stuffed peppers.

Potatoes, Yellow – Also known as Yukon Gold or gold potatoes, yellow potatoes have smooth, thin, yellowish skin and a creamy, buttery-flavored flesh. They are slightly waxy, making them versatile in cooking. Yellow potatoes are a good source of vitamin C, potassium, and fiber alow in calories and fat. Their creamy texture makes them ideal for mashing, roasting, grilling, and boiling. They are also excellent in gratins and salads because they hold shape during cooking. Store yellow potatoes in a cool, dark, and well-ventilated place for several weeks, avoiding refrigeration as it can alter their texture and flavor.

Sage – Sage is a fragrant herb with soft, gray-green leaves and a slightly earthy, peppery flavor, often used in savory dishes. It is rich in vitamins A, C, and K, along with antioxidants and anti-inflammatory compounds that may support memory, digestion, and immune health. Sage is commonly used in poultry seasoning, stuffing, soups, and roasted vegetable dishes, and it pairs well with meats like chicken and pork. Store fresh sage in the refrigerator, wrapped in a damp paper towel inside a plastic bag, where it can stay fresh for up to a week. Sage can also be dried for longer storage.

Squash, Butternut – Butternut squash is a sweet, nutty-flavored winter squash with a smooth, tan exterior and bright orange flesh. It is rich in vitamins A and C, fiber, potassium, and antioxidants, promoting eye health, immune function, and digestive health. Butternut squash can be roasted, mashed, pureed for soups, or used in casseroles and salads. To store, keep whole butternut squash in a cool, dark place for up to a month. Once cut, wrap it in plastic and refrigerate for up to a week to maintain freshness.

Squash, Spaghetti – Spaghetti squash is a unique winter squash with a mild, slightly sweet flavor and flesh that, when cooked, separates into spaghetti-like strands. It is low in calories and rich in vitamins A, C, and B6, as well as fiber and potassium. Spaghetti squash is often roasted or microwaved and can be used in a variety of dishes, including casseroles, stir-fries, or served with sauces like traditional spaghetti. Store whole spaghetti squash in a cool, dry place for up to a month. Once cut, wrap it in plastic and refrigerate for up to five days.

Squash, Sweet Dumpling – Sweet dumpling squash is a small, round winter squash with cream-colored skin and green stripes, known for its sweet, nutty flavor and tender flesh. It is rich in vitamins A and C, fiber, and antioxidants, which support immune health, eye health, and digestion. This squash is ideal for roasting, stuffing, or baking, and its edible skin makes preparation simple. Store whole sweet dumpling squash in a cool, dry place for up to a month. Once cut, wrap and refrigerate it for up to a week.

Tip for storing any winter squash: Wipe the skin with vinegar to kill any microbes or spores before storing for longer than a few days.

Sweet Potatoes – Sweet potatoes are a nutritious root vegetable known for their naturally sweet flavor and vibrant orange flesh, though they also come in other colors like purple and white. They are rich in vitamins A (as beta-carotene), C, and B6, as well as dietary fiber, potassium, and antioxidants. These nutrients support eye health, boost immunity, and promote digestive health. Sweet potatoes are versatile in cooking and can be baked, roasted, mashed, or used in soups and stews. They can also be enjoyed in both savory and sweet dishes. Store sweet potatoes in a cool, dark, well-ventilated place for several weeks, avoiding refrigeration as it can affect their texture and flavor. It’s still warm outside, but soup season is on the way. Get ready with this recipe for Sweet Potato Sausage Soup. Sweet potatoes for dessert? Absolutely. Try this Easy Sweet Potato Chocolate Pudding.

Tomatoes are rich in vitamins A, C, and K, along with potassium and antioxidants like lycopene, which support heart health, skin health, and reduce inflammation. Enjoy fresh tomatoes sliced into salads and sandwiches, cooked into sauces, soups, and stews, or roasted and grilled for added flavor. These Simple and Reliable Tomato Recipes include Fresh Pasta Sauce, Gazpacho, and Caprese Salad. Try Fresh Tomato Soup, with Variations. Store ripe tomatoes at room temperature with the stem side down and use within one week. Do not refrigerate; cold temperatures can affect their texture and flavor. Tomatoes are high ethylene producers, which means they will cause other produce to ripen or spoil quickly if placed nearby. So be careful what you store next to tomatoes.

Did you know that tomatoes are actually a fruit, but commonly used as a vegetable?

Tomatoes, Green – Green tomatoes are unripe tomatoes that have a firm texture and a tangy, slightly acidic flavor. Often used in Southern U.S. cuisine, they are commonly fried, but can also be pickled, grilled, or used in relishes and salsas. Nutritionally, green tomatoes provide fiber, vitamin C, vitamin K, and small amounts of beta-carotene, although their nutrient content is slightly lower than that of fully ripe tomatoes. Their firm texture makes them ideal for frying or baking, as they hold up well during cooking. To store green tomatoes, keep them at room temperature if you want them to ripen, or refrigerate them to slow down the ripening process, where they can last for several days.

Veggie E-Books

Download these collections of tips and recipes for each veggie. You’ll use these as a reference throughout the season.

Broccoli E-Book
Carrots E-Book
Collard Greens E-Book
Beets E-Book
Kale E-Book
Microgreens E-Book
Mushrooms E-Book
Potatoes E-Book
Tomatoes E-Book
Winter Squash E-Book

Farm Events

Save the Date – Prep for Winter Immunity

Join us for a hands-on gathering to use essential oil blends and recipes. Be prepared for colds and flu so you can minimize your downtime and enjoy the holiday cheer.

Date: November 9th, 2024
​Time: 1:00 PM
​Location: Willow Haven Farm, 7686 Herber Rd, New Tripoli, PA
Cost: ​$5 per roller, depending on the oils you use. Or simply come for the learning and companionship with friends who care about proactive wellness and nutrition just like you!

Don’t miss this opportunity to make this holiday season healthier and more thoughtful with your very own essential oil blends.

Focus on Nutrition for Budget Wisdom

After years of feeding 9 – 20 people every day, I’ve learned a few things about making nutritious meals that go the distance and keep everyone happy. As you connect with me, more you’ll learn why I recommend these foods.

• organic fresh seasonal vegetables
• fermented vegetables
• organic eggs from pastured chickens
• sourdough bread made with organic wheat (no sprays!)
• raw, grass-fed milk and organic yogurt made from grass-fed milk

I’m sharing the deep reasons why these foods are essential and what we can learn from traditional wisdom in a new public Facebook Group. Join me to learn more!

Traditional wisdom belongs to us all so let’s make sure it doesn’t get forgotten.

The group description attempts to capture this: A community for sharing insights into what makes a healthy lifestyle sustainable for the long term. Share what you’ve learned and pass on the knowledge and traditions that have been passed on to you. You don’t need to have a farm or even land to live a sustainable life. Farmer Reuben encourages everyone to GROW one thing or PRODUCE one thing – especially if you can share with someone else.

If you still do Facebook, click image to join me here:

As Always…

We support your desire to have a good, healthy way of life and food on your table that supports that goal.

We’ll keep farming for you!

Reuben and Tessa DeMaster
Willow Haven Farm

Farm Food Highlights

MEAL SUGGESTIONS FOR LOCAL FOOD THIS WEEK:

This Farro Salad filled with fresh fall veggies is a feast for the body and the eyes! Serve as a light lunch, a dinner side, or add your favorite protein and make it a main dish.

Fall market box veggies make delicious sides for your favorite chicken, beef, pork, turkey, or seafood recipes. Try some of these this week or add to your holiday meal plans.

• Roasted Sweet Potatoes with Honey and Cinnamon
• Baked Sweet Potato with Maple Oat Crumble
• Spaghetti Squash and Chard Gratin (This would be delicious with salmon!)
• Mashed Potato, Carrot, and Turnip Medley
•  Apple Squash Casserole

Make this easy Fall Weeknight Pasta. Fill a sheet pan with winter squash, bacon, and kale while you cook the pasta. Dinner is ready!

Roasted Butternut Squash and Sundried Tomato Chicken Pasta is a cozy, hearty meal for cool fall weeknights. Add a simple green salad on the side.

Apples are plentiful right now. Explore this list of 37 Apple Desserts to find Salted Caramel Apple Cookies, Suspiciously Cheesy Apple Crumb Bars, and more. (Is your mouth watering yet?)

BAKERY:

Love pumpkin spice season? Try Vince’s spiced pumpkin scones or Chef Dylan’s mini pumpkin bread loaves.

MEAT: 

Are you starting to plan your holiday meals? We have several sizes of whole smoked ham available. Try this recipe for How to Cook A Smoked Ham and add your choice of sides from the suggestions above.

PREPARED FOODS:

Chef Dylan has made delicious Greek quiche and chickpea miso veggie stock. Try some this week!

SPECIAL RECOMMENDATIONS:

It will soon be time for holiday baking. We can help you find all your supplies!

• Chlorine-free paper loaf and cake/pie baking pans, baking cups, and parchment baking sheets
• A wide variety of flours
• Butter, milk, eggs, and other dairy items
• Sugars and sweeteners
• Dried fruits

FRUIT:

Apples, Autumn Crisp – Autumn Crisp apples are a relatively new variety known for their bright, sweet-tart flavor and satisfying crunch. These apples are rich in dietary fiber, vitamin C, and antioxidants, making them a healthy snack choice. Their firm texture and balanced flavor make them perfect for eating fresh, adding to salads, or pairing with cheese. To store, place unwashed apples in a plastic bag in the refrigerator’s crisper drawer, where they can stay fresh for up to two weeks.

Apples, Gala – This popular apple variety is known for its sweet, mild flavor and crisp texture. Gala apples have thin skin that ranges from yellow to red with subtle striping. They are a good source of vitamin C, antioxidants, and dietary fiber, which supports digestion and heart health. Gala apples can be eaten fresh, sliced into salads, or used in baking, sauces, and smoothies.

Storage for all apple varieties: Keep unwashed apples in a plastic bag in the refrigerator’s crisper drawer, where they can stay fresh for up to two weeks.

Apples, Golden Delicious – Golden Delicious apples are a popular yellow-green variety known for their sweet, mild flavor and crisp texture. They are an excellent source of dietary fiber, vitamin C, and various antioxidants, making them a nutritious choice for snacking. Their balanced sweetness and juiciness make them versatile for eating fresh, adding to salads, or baking in pies, crisps, and sauces.

Apples, Smokehouse – Smokehouse apples are an heirloom variety known for their rich, tangy-sweet flavor and firm, juicy texture. Originating in Pennsylvania, they have a slightly spicy taste and are excellent for both fresh eating and cooking, especially in pies, sauces, and cider. These apples are a good source of dietary fiber, vitamin C, and various antioxidants, making them a nutritious addition to meals.

Pears, Shenandoah – Shenandoah pears are a large, late-season pear variety known for their smooth, buttery texture and sweet, mildly spicy flavor. They have green skin that may develop a blush as they ripen and are excellent sources of dietary fiber, vitamin C, and potassium. Shenandoah pears are delicious when eaten fresh, but they also hold their shape well when baked or poached, making them versatile for desserts, salads, and cheese pairings. To store, keep unripe pears at room temperature until they soften slightly, then move them to the refrigerator, where they can stay fresh for up to a week.

Asian Pears – Also known as “apple pears,” these pears have a crisp apple-like texture but are juicier and less dense. They are rich in dietary fiber, vitamin C, and potassium. These versatile fruits can be enjoyed raw, added to salads, or used in desserts like tarts. Their firm texture holds up well in cooking, making them suitable for baking or sautéing. Store Asian pears at room temperature for a few days or refrigerate them in a perforated bag for up to two weeks, keeping them away from strong odors to preserve their fresh taste.

Organic Veggies We Harvested This Week:

To help you use everything in your box this week, use this ​Meal Planning Guide to keep track of what’s in the fridge, what needs to be used first, and what you have planned or prepped for each day.

Every member’s customized Market Box is unique so we hope you will take advantage of more varieties of vegetables as you get comfortable with all the great organic produce we are offering.

Tessa’s Tips

What to use first: pears, arugula, cauliflower, eggplant, microgreens, mizuna, tomatoes

Longest Storage: apples, beets, garlic, kohlrabi, onions, squash, potatoes, Chinese/Napa cabbage

Finished for the season: asparagus, garlic scapes, rhubarb, scallions, snap peas, cucumbers

Done for now but will return: bok choy

Pro-tip: Look at the items in your market box right away and decide how you will use them in your meal planning for the week. Freeze any veggies you know you won’t be able to eat in the week.

Arugula –  This leafy green has a peppery, slightly bitter flavor and is commonly used in salads, sandwiches, and as a garnish. It is low in calories and packed with vitamins A, C, and K, as well as folate and antioxidants, which support eye health, immune function, and bone strength. Arugula can be eaten fresh or lightly wilted in pasta dishes and pizzas. Some prefer to eat it tossed with other fresh greens or lettuce so that the spicy taste is not as strong. Putting it on a sandwich is another delicious way to enjoy its distinct flavor. Here is a collection of recipes for any taste 19 Ways to Eat Arugula. Store wrapped in a paper towel inside a loosely sealed plastic bag in the refrigerator crisper drawer. Properly stored, arugula can stay fresh for up to 3-5 days. For best quality, use arugula soon after purchasing.

Beets, Red – Red beets are root vegetables known for their earthy flavor and vibrant red-purple color. They are rich in nutrients like folate, manganese, potassium, and dietary fiber, as well as antioxidants such as betalains, which help reduce inflammation and support heart health. Both the roots and greens are edible, with the greens offering additional nutrients like vitamins A and C. Beets can be eaten raw in salads, roasted, boiled, or blended into smoothies and soups. Store beet greens separately from the root, wrapped in a damp cloth or in a plastic bag in the fridge. Use within a few days – they don’t keep long. Beet roots can be stored in a plastic bag in the crisper drawer of the fridge for up to two weeks. To freeze beets for longer storage, slice or chop them, spread on a cookie sheet to flash freeze, then transfer to freezer bags where they can be stored for up to a year. Looking for ways to prepare beets? This post will show you 25 Beet Recipes including beet hummus, a summery borscht, and even a beautifully colored pasta primavera.

Broccoli – This nutrient-dense vegetable has green florets and stems and is known for its mild, slightly bitter flavor.  It is high in vitamins C, K, and A, as well as fiber, folate, and antioxidants, which support immune health, bone health, and digestion. Broccoli can be eaten raw in salads or cooked by steaming, roasting, or stir-frying, making it a versatile addition to various dishes. Store broccoli in the refrigerator, unwashed, in a perforated plastic bag to keep it fresh for up to a week. Avoid washing before storing, as excess moisture can lead to spoilage.

A purple tinge on broccoli florets is usually a result of exposure to cool temperatures while growing. The purple color comes from anthocyanins, natural pigments and antioxidants that broccoli produces in response to cold weather or intense sunlight. This coloring is completely normal and doesn’t affect the taste or quality of the broccoli—it’s safe to eat and still packed with nutrients. The presence of anthocyanins may even add a little extra antioxidant boost!

Carrots – Carrots are a versatile and popular root vegetable, known for their sweet, crunchy texture and vibrant orange color, though they can also be found in purple, yellow, and red varieties. They are rich in beta-carotene, which the body converts to vitamin A, essential for good vision and immune health. Carrots are a good source of dietary fiber, potassium, and antioxidants. Enjoy them raw, cooked, roasted, or juiced. They can be used in salads, soups, stews, and side dishes. For optimal storage, keep carrots in a cool, dry place or in the refrigerator, preferably in a plastic bag to maintain moisture, where they can last for several weeks.

Cauliflower – Cauliflower has a mild, slightly nutty flavor and a dense, white head of tightly packed florets. It is low in calories and high in fiber, vitamins C and K, folate, and antioxidants, which support immune health, bone health, and digestion. Cauliflower can be eaten raw, roasted, steamed, or mashed, and is often used as a low-carb substitute in dishes like cauliflower rice and pizza crust. ROASTED cauliflower turned my family into cauliflower LOVERS, rather than haters. This is a favorite recipe: Roasted Cauliflower with Pasta and Lemon Zest. I even make this recipe without the pasta. Store cauliflower in the refrigerator, unwashed, in a perforated plastic bag or loosely wrapped in plastic to keep it fresh for up to a week. Avoid washing until ready to use to prevent moisture buildup. Whole heads can last up to a week, while cut or florets should be used within 2-3 days for optimal freshness.

DISCOLORATION? Cauliflower heads are easily bruised which causes gray or light brown discoloration on the very surface of the florets. This doesn’t change the flavor or nutrition in anyway. If you feel the need, you may trim the surface with a sharp knife. We take much care in handling our cauliflower but some bumps are out of our control.

CELERY – Celery is a crunchy, low-calorie vegetable known for its mild, slightly salty flavor. It is rich in vitamins K and C, folate, potassium, and fiber, supporting bone health, digestion, and hydration. Celery is often eaten raw as a snack, added to salads, or used as a base in soups, stews, and stir-fries. Store celery in the refrigerator, tightly wrapped in aluminum foil to retain its crispness, where it can stay fresh for up to two weeks. For longer storage, celery can be chopped and frozen.

Remember the celery snack “Ants on a Log”? Check out this post for a bunch of fun variations! 

Cabbage, Chinese/Napa – Chinese or Napa cabbage is a pale green, oblong-shaped cabbage with crisp, tender leaves and a mild, slightly sweet flavor. It is low in calories and rich in vitamins C and K, fiber, and antioxidants, which support immune health, bone strength, and digestion. This cabbage can be eaten raw in salads or as a wrap for fillings. It can also be cooked any way you would use traditional cabbage. Napa cabbage tastes excellent in Asian-inspired dishes. It is commonly used in stir-fries, soups, and as the main ingredient in kimchi. Store Napa cabbage in the refrigerator, tightly wrapped, where it can stay fresh for up to two weeks. Stir-fried Chinese Cabbage Recipe is a quick and easy recipe to get you started.

Collard Greens – Collard greens are leafy greens with a slightly bitter, earthy flavor and hearty texture. They are rich in vitamins A, C, and K, calcium, fiber, and antioxidants, which support bone health, immune function, and digestion. Collard greens are often cooked by sautéing, steaming, or simmering in soups and stews, and they’re popular in Southern and African cuisines. Have you used your collard greens to make “lettuce” wraps yet? They hold together better so they are a great substitute.  To store, keep collard greens in the refrigerator, wrapped in a damp paper towel inside a plastic bag, where they can stay fresh for up to a week. For longer storage, blanch and freeze them or make green cubes to store for later use.

Eggplant, mixed varieties – Eggplant can be left unrefrigerated at a cool room temperature for a day or two or in the crisper drawer for one week but it tastes best when used soon after picking.  Eggplant can be peeled or unpeeled depending on the type of dish you are preparing. Just like a zucchini doesn’t have much flavor on its own so it’s often paired with other veggies in a dish, so, too, the eggplant is often paired with other stronger flavors. It can be sauteed, baked, fried, grilled, or steamed.  You can freeze eggplant when it is cooked in a dish like ratatouille or baba ganoush, Enjoy the classic eggplant parmesan or pick from these 8 simple ways to cook eggplant.

Eggplant, Japanese – Slender varieties of many color variations of purple and white. Lends well to sliced circles.

Eggplant, Purple Globe – Italian globe variety lends itself to stuffing, slicing, cubing, and roasting.

Salting & Draining Eggplant – It’s a good idea, if time allows, to salt the sliced or chopped eggplant and soak in water for about 15 minutes and then gently drain and squeeze to get rid of acrid flavors, according to From Asparagus to Zucchini cookbook.

Fennel Bulb – Fennel is a member of the carrot family and is known for its sweet, anise-like flavor. Fennel is rich in vitamin C, potassium, and manganese. The bulbs can be thinly sliced and added to salads, sautéed, roasted, or grilled. The stalks can be used in soups and stews, and the fronds can be used as an herb-like garnish. Store fennel bulbs in a plastic bag in the crisper drawer, where they can keep fresh for up to a week. If the fronds are still attached, trim them and store separately wrapped in a damp paper towel inside a plastic bag. For longer storage, fennel bulbs can be blanched and frozen.

Garlic – This flavorful bulb is known for its pungent aroma and taste, and is commonly used in cooking to add depth to dishes. It’s rich in vitamins C and B6, manganese, and sulfur compounds, particularly allicin, which has antioxidant, anti-inflammatory, and immune-boosting properties. Garlic can be eaten raw or cooked and is often used in sauces, marinades, soups, and roasted vegetable dishes. Use in any recipe and add peeled cloves to pickles. All of our garlic is now cured so it can be stored in a cool, dark, dry place for several months. Avoid refrigerating whole bulbs, but once peeled, refrigerate or freeze cloves for longer storage.

Kale, Lacinato – Lacinato kale, also known as Tuscan or dinosaur kale, is a nutrient-dense leafy green rich in vitamins A, C, and K, as well as calcium, iron, and antioxidants. Its dark green, bumpy leaves have a slightly sweeter flavor compared to other kales, making it ideal for salads, soups, stir-fries, and smoothies. It’s particularly delicious when sautéed with garlic or massaged with lemon juice for raw dishes. To store, place unwashed leaves in a plastic bag or container in the refrigerator’s crisper drawer, where they’ll stay fresh for 5 to 7 days.

Kohlrabi, Green or Purple Variety – Kohlrabi is a crunchy, mildly sweet vegetable from the cabbage family, with a taste similar to a mix of broccoli stems and radishes. It is rich in vitamins C and B6, fiber, and potassium, supporting immune function, digestion, and heart health. Kohlrabi can be eaten raw in salads and slaws or cooked by roasting, steaming, or stir-frying. The bulb and leaves are both edible. Store kohlrabi bulb and leaves separately. Both parts should be stored in the vegetable drawer of the refrigerator. Bulbs can be stored in a bag or wrapped in a moist paper towel. Store leaves in a plastic bag – you can use them like kale!  Use the leaves within a few days for optimal freshness.

This post has great info and suggestions for Kohlrabi.  Other CSA members have enjoyed their kohlrabi grilled, roasted, and spiralized into noodles.
SNACK IDEA: Cut in slices or sticks for snacking, sprinkle with salt or serve with a dip. Some people even say that dipping in peanut butter is their favorite way to eat them.

Microgreens – Microgreens are young, tender greens harvested just after the first leaves develop, making them highly nutritious and flavorful. They come in various types, including radish, broccoli, and arugula, and are packed with vitamins C, E, and K, along with antioxidants and minerals that support immune health, skin health, and digestion. Microgreens are best enjoyed raw to preserve their delicate texture and nutrients, making them ideal for salads, sandwiches, wraps, and garnishes. Store microgreens in the refrigerator, loosely wrapped in a paper towel inside a plastic container, where they can stay fresh for up to a week. Avoid washing until just before use to prevent wilting.

Mizuna – Mizuna is a leafy green vegetable originating from Japan. It is known for its feathery, serrated leaves and mildly peppery, mustard-like flavor. Commonly used in salads, stir-fries, and soups, it adds a refreshing crunch and subtle spice to dishes. Mizuna is rich in vitamins A, C, and K, and offers a good source of folate, calcium, and antioxidants, making it a nutritious addition to meals. It can be eaten raw or lightly cooked, and blends well with other greens or as a topping for pizzas and sandwiches. Store mizuna in the refrigerator in a plastic bag with a damp paper towel to retain moisture, where it can stay fresh for up to a week.

Mushroom, Portobello & Cremini – These two mushrooms are the same variety but are harvested at different sizes. Store in a paper bag and refrigerate in the main section of the fridge with a dry paper towel to absorb excess moisture. Alternatively, mushrooms can be briefly sautéed or blanched before freezing to extend their shelf life for up to 3 months.

Parsley – Parsley is a popular herb with bright green leaves and a fresh, slightly peppery flavor. It is rich in vitamins A, C, and K, along with folate and antioxidants, which support immune health, bone health, and digestion. Parsley is used as both a garnish and a key ingredient in various dishes. It is commonly used in Mediterranean and Middle Eastern cuisines, adding flavor to salads, soups, sauces, and marinades. Store as you would any herb; in a glass with some water on the counter. Keep for several days. For longer storage, parsley can be chopped and frozen in airtight containers or ice cube trays.

Peppers – A popular and versatile vegetable that comes in various colors, including green, red, yellow, orange, and even purple. They belong to the nightshade family and have a mildly sweet flavor and crisp texture. Peppers are low in calories and fat but rich in vitamins and minerals. They are particularly high in vitamin C, providing more than 100% of the recommended daily intake per serving. Peppers also contain vitamin A, vitamin B6, dietary fiber, and antioxidants, such as carotenoids and flavonoids, that contribute to their vibrant colors and potential health benefits.

From L to R: Hungarian wax, jalapeño, cayenne, and sweet colored bell peppers.

Storage for all peppers: Keep them dry and refrigerated in a perforated plastic bag for up to one to two weeks. Avoid storing them with fruits or vegetables that emit ethylene gas, as this can cause them to spoil faster.

IMPORTANT: USE GLOVES! Be cautious when handling hot peppers (at least if you are handling more than a few at a time or are sensitive), as their seeds and membranes contain the most capsaicin and can intensify the heat. Remove these parts if you prefer a milder flavor or keep them for a spicier kick.

Peppers, Cayenne – Cayenne peppers are long, thin, and vibrant red chili peppers known for their intense heat and spicy flavor. Rich in vitamin C, vitamin A, and capsaicin (which provides the heat), cayenne peppers are commonly used to add spice to dishes. Usage: They can be used fresh, dried, or ground into cayenne powder for seasoning everything from sauces and soups to meat and vegetable dishes. Special Storage: Dry cayenne peppers to preserve for longer periods. Ground cayenne pepper should be kept in an airtight container in a cool, dark place to maintain its potency.
Heat Index: Cayenne peppers typically range from 30,000 to 50,000 Scoville Heat Units (SHU) on the Scoville scale. This puts them in the mid-range of hot peppers, significantly spicier than jalapeños (2,500-8,000 SHU) but milder than habaneros (100,000-350,000 SHU).

Peppers, Green Bell – Green peppers pack the most nutritious punch when eaten raw. Try on salads, sandwiches, or with a favorite dip. Cooked, green pepper can be used in soups, chili, casseroles, egg dishes, or stir-fries. Can be sliced, diced and frozen for later cooked dishes.
Usage: Peppers can be used raw in salads or as a crunchy snack, and they are excellent for stir-fries, sautés, soups, stuffed dishes, or grilled kebabs, adding flavor and nutrition to various meals. Their different colors can also add an appealing visual touch to your dishes. Try Black Bean & Corn Salad, or Stuffed Tomatoes or Peppers.

Peppers, Jalapeño – A popular variety of chili peppers with a distinctive bright green or red color when fully ripe. They are low in calories and fat and provide vitamins A and C, potassium, and dietary fiber. They also contain capsaicin, the compound responsible for their spiciness, which is known for its potential health benefits, such as pain relief and metabolism-boosting properties.
Usage: Jalapeño peppers are commonly used raw in salsas and guacamole and as a topping for tacos, nachos, pizza, and other dishes. When cooked, jalapeños add a bold kick to soups, stews, sauces, and stir-fries. They can also be roasted, stuffed, or incorporated into marinades for meats and vegetables, offering a depth of flavor and heat.
Heat Index: Jalapeño peppers are known for their moderate to high heat level, typically ranging from 2,500 to 8,000 Scoville Heat Units (SHU). The level of spiciness can vary depending on factors such as ripeness and the specific pepper’s genetics.

Peppers, Sweet Colored – Also known as bell peppers, sweet peppers come in vibrant colors like red, yellow, and orange. The red variety is the ripest and sweetest. They are rich in vitamins A and C, antioxidants, and dietary fiber, making them a nutritious addition to meals.
Usage: These peppers are versatile and can be eaten raw in salads, sliced for dips, or cooked in a variety of dishes, from stir-fries to stuffed peppers.

Potatoes, Yellow – Also known as Yukon Gold or gold potatoes, yellow potatoes have smooth, thin, yellowish skin and a creamy, buttery-flavored flesh. They are slightly waxy, making them versatile in cooking. Yellow potatoes are a good source of vitamin C, potassium, and fiber alow in calories and fat. Their creamy texture makes them ideal for mashing, roasting, grilling, and boiling. They are also excellent in gratins and salads because they hold shape during cooking. Store yellow potatoes in a cool, dark, and well-ventilated place for several weeks, avoiding refrigeration as it can alter their texture and flavor.

Radish – The roots keep well for up to two weeks in a plastic bag in the fridge. Remove leaves if they are still attached. Store the unwashed greens in a loosely wrapped Debbie Meyer plastic green bag in the crisper bin of your refrigerator and eat them ASAP. Store the radish roots dry and unwashed in a plastic bag in the refrigerator for 1 week. This root vegetable can be eaten raw or steamed for 8-12 minutes for a milder taste. They’re also good on the veggie tray with some dip. Use the greens in Radish Leaf Pesto.  Try Roasted Radishes with Chive Vinaigrette or Arugula, Avocado, and Radish Salad with Poached Egg. And if you haven’t tried pickled radishes, they will blow your mind. Use the Fermented Vegetable Recipe included in the DIY Basic Sauerkraut Formula – download to make your own pickled radishes.

Sage – Sage is a fragrant herb with soft, gray-green leaves and a slightly earthy, peppery flavor, often used in savory dishes. It is rich in vitamins A, C, and K, along with antioxidants and anti-inflammatory compounds that may support memory, digestion, and immune health. Sage is commonly used in poultry seasoning, stuffing, soups, and roasted vegetable dishes, and it pairs well with meats like chicken and pork. Store fresh sage in the refrigerator, wrapped in a damp paper towel inside a plastic bag, where it can stay fresh for up to a week. Sage can also be dried for longer storage.

Squash, Acorn – This winter squash has a distinctive ribbed, dark green exterior and sweet, yellow-orange flesh. It is rich in vitamins A and C, potassium, and dietary fiber, making it beneficial for eye health, immune support, and digestion. Acorn squash is versatile in the kitchen and can be roasted, baked, or steamed. It’s often stuffed with grains, meats, or vegetables, or used in soups and casseroles. For storage, keep acorn squash in a cool, dry place where it can last for up to a month. Once cut, wrap it in plastic and refrigerate for up to five days. If you received acorn squash in your market box this week, welcome fall to your dinner table with Apple Stuffed Acorn Squash or Acorn Squash Stuffed with Wild Rice, Apples, Sage, and Fresh Chevre.

Squash, Butternut – Butternut squash is a sweet, nutty-flavored winter squash with a smooth, tan exterior and bright orange flesh. It is rich in vitamins A and C, fiber, potassium, and antioxidants, promoting eye health, immune function, and digestive health. Butternut squash can be roasted, mashed, pureed for soups, or used in casseroles and salads. To store, keep whole butternut squash in a cool, dark place for up to a month. Once cut, wrap it in plastic and refrigerate for up to a week to maintain freshness.

Squash, Delicata – Delicata squash is a small, oblong winter squash with yellow skin and green stripes. It is known for its sweet, creamy flavor and edible skin. It’s a good source of vitamins A and C, potassium, and dietary fiber, which aid in immune function, eye health, and digestion. Delicata squash can be roasted, stuffed, or sautéed and is often enjoyed as a side dish or in salads and soups. Store delicata squash in a cool, dry place for up to a month. Once cut, wrap it in plastic and refrigerate for up to five days.

Squash, Spaghetti – Spaghetti squash is a unique winter squash with a mild, slightly sweet flavor and flesh that, when cooked, separates into spaghetti-like strands. It is low in calories and rich in vitamins A, C, and B6, as well as fiber and potassium. Spaghetti squash is often roasted or microwaved and can be used in a variety of dishes, including casseroles, stir-fries, or served with sauces like traditional spaghetti. Store whole spaghetti squash in a cool, dry place for up to a month. Once cut, wrap it in plastic and refrigerate for up to five days.

Tip for storing any winter squash: Wipe the skin with vinegar to kill any microbes or spores before storing for longer than a few days.

Sweet Potatoes – Sweet potatoes are a nutritious root vegetable known for their naturally sweet flavor and vibrant orange flesh, though they also come in other colors like purple and white. They are rich in vitamins A (as beta-carotene), C, and B6, as well as dietary fiber, potassium, and antioxidants. These nutrients support eye health, boost immunity, and promote digestive health. Sweet potatoes are versatile in cooking and can be baked, roasted, mashed, or used in soups and stews. They can also be enjoyed in both savory and sweet dishes. Store sweet potatoes in a cool, dark, well-ventilated place for several weeks, avoiding refrigeration as it can affect their texture and flavor. It’s still warm outside, but soup season is on the way. Get ready with this recipe for Sweet Potato Sausage Soup. Sweet potatoes for dessert? Absolutely. Try this Easy Sweet Potato Chocolate Pudding.

Tomatoes are rich in vitamins A, C, and K, along with potassium and antioxidants like lycopene, which support heart health, skin health, and reduce inflammation. Enjoy fresh tomatoes sliced into salads and sandwiches, cooked into sauces, soups, and stews, or roasted and grilled for added flavor. These Simple and Reliable Tomato Recipes include Fresh Pasta Sauce, Gazpacho, and Caprese Salad. Try Fresh Tomato Soup, with Variations. Store ripe tomatoes at room temperature with the stem side down and use within one week. Do not refrigerate; cold temperatures can affect their texture and flavor. Tomatoes are high ethylene producers, which means they will cause other produce to ripen or spoil quickly if placed nearby. So be careful what you store next to tomatoes.

Did you know that tomatoes are actually a fruit, but commonly used as a vegetable?

Tomatoes, Green – Green tomatoes are unripe tomatoes that have a firm texture and a tangy, slightly acidic flavor. Often used in Southern U.S. cuisine, they are commonly fried, but can also be pickled, grilled, or used in relishes and salsas. Nutritionally, green tomatoes provide fiber, vitamin C, vitamin K, and small amounts of beta-carotene, although their nutrient content is slightly lower than that of fully ripe tomatoes. Their firm texture makes them ideal for frying or baking, as they hold up well during cooking. To store green tomatoes, keep them at room temperature if you want them to ripen, or refrigerate them to slow down the ripening process, where they can last for several days.

Veggie E-Books

Download these collections of tips and recipes for each veggie. You’ll use these as a reference throughout the season.

Arugula E-Book
Broccoli E-Book
Carrots E-Book
Chinese Cabbage E-Book
Collard Greens E-Book
Beets E-Book
Bell Peppers E-Book
Kale E-Book
Microgreens E-Book
Mizuna E-Book
Mushrooms E-Book
Potatoes E-Book
Radish E-Book
Tomatoes E-Book
Winter Squash E-Book

Farm Events

Focus on Nutrition for Budget Wisdom

After years of feeding 9 – 20 people every day, I’ve learned a few things about making nutritious meals that go the distance and keep everyone happy. As you connect with me, more you’ll learn why I recommend these foods.

• organic fresh seasonal vegetables
• fermented vegetables
• organic eggs from pastured chickens
• sourdough bread made with organic wheat (no sprays!)
• raw, grass-fed milk and organic yogurt made from grass-fed milk

I’m sharing the deep reasons why these foods are essential and what we can learn from traditional wisdom in a new public Facebook Group. Join me to learn more!

Traditional wisdom belongs to us all so let’s make sure it doesn’t get forgotten.

The group description attempts to capture this: A community for sharing insights into what makes a healthy lifestyle sustainable for the long term. Share what you’ve learned and pass on the knowledge and traditions that have been passed on to you. You don’t need to have a farm or even land to live a sustainable life. Farmer Reuben encourages everyone to GROW one thing or PRODUCE one thing – especially if you can share with someone else.

If you still do Facebook, click image to join me here:

As Always…

We support your desire to have a good, healthy way of life and food on your table that supports that goal.

We’ll keep farming for you!

Reuben and Tessa DeMaster
Willow Haven Farm

In today’s video, I’ll be walking you through the organic farm food I received in my market box, sharing tips on getting the most nutrition out of your farm-fresh food, and offering a sneak peek into some exciting kitchen projects we’re working on.

From pears as large as your hand to a new apple variety we’re featuring, I’ll help you identify each one.

Plus, I’ll share ideas for how to use some of the seasonal produce, including our rich cauliflower, sweet carrots, and more. Let’s get started in the farm kitchen!

Farm Food Highlights

MEAL SUGGESTIONS FOR LOCAL FOOD THIS WEEK:

Butternut squash and sage are delicious partners for your fall meals. Butternut Squash Pasta with Walnuts and Sage is full of cozy fall flavors and offers several ways to adapt/personalize the recipe. Great for a Meatless Monday meal. These 5-Ingredient Butternut Squash Fritters are quick, easy, and delicious. Serve as a meatless main with a side salad or as a partner for your favorite roasted meats.

Take advantage of the delicious apples in your market box and pair them with butternut squash in Curried Apple Butternut Soup. Add a loaf of sourdough bread and a side salad!

Crock Pot Beef Carnitas Tacos are a great mostly hands-off meal for a busy day. This recipe uses flank steak, onion, peppers, salsa, and corn tortillas – all of which you can add to your market box! (A flat iron steak would also work here.) Use the leftovers to stuff sweet potatoes or winter squash for another night’s meal.

Fall-Apart Roasted Pork Shoulder with Rosemary, Mustard and Garlic. (Tip: We have delicious mustards you can use for this recipe.)

BREAD: 

Don’t forget to add a loaf (or two) of Vince’s sourdough bread for your soup season meals.

For something a little sweeter, try Chef Dylan’s mini pumpkin bread. Delicious and made with love!

MEAT:

If cooler weather has you thinking about warmer meals, pastured brisket or flank steak are great options for slow cooker recipes. Enjoy the beautiful autumn weather and come home to a warm and hearty dinner – just add veggies! (See above for recipes.)

Try pork shoulder or bone-in pork butt roast. Make the roast on the weekend and eat leftovers in sandwiches all week.

PANTRY RECOMMENDATIONS:

Busy Day Dry Bean Soup Mix is a great kitchen helper for soup season. Add water or broth, vegetables, and even some meat leftovers and soup’s on!

If you’re looking to reduce your caffeine intake, Dandy Blend is an excellent caffeine-free herbal beverage and coffee alternative. It’s made with roasted barley extracts, roasted rye extracts, roasted dandelion root extracts, and roasted chicory root extracts and has the rich, bold flavor of coffee.

Making the butternut squash recipe above? Dried pasta and walnuts are available to add to your market box.

SPECIAL RECOMMENDATIONS:

It will soon be time for holiday baking. We can help you find all your supplies!

• Chlorine-free paper loaf and cake/pie baking pans, baking cups, and parchment baking sheets
• A wide variety of flours
• Butter, milk, eggs, and other dairy items
• Sugars and sweeteners
• Dried fruits

FRUIT:

Apples, Autumn Crisp – Autumn Crisp apples are a relatively new variety known for their bright, sweet-tart flavor and satisfying crunch. These apples are rich in dietary fiber, vitamin C, and antioxidants, making them a healthy snack choice. Their firm texture and balanced flavor make them perfect for eating fresh, adding to salads, or pairing with cheese. To store, place unwashed apples in a plastic bag in the refrigerator’s crisper drawer, where they can stay fresh for up to two weeks.

Apples, Gala – This popular apple variety is known for its sweet, mild flavor and crisp texture. Gala apples have thin skin that ranges from yellow to red with subtle striping. They are a good source of vitamin C, antioxidants, and dietary fiber, which supports digestion and heart health. Gala apples can be eaten fresh, sliced into salads, or used in baking, sauces, and smoothies.

Storage for all apple varieties: Keep unwashed apples in a plastic bag in the refrigerator’s crisper drawer, where they can stay fresh for up to two weeks.

Apples, Golden Delicious – Golden Delicious apples are a popular yellow-green variety known for their sweet, mild flavor and crisp texture. They are an excellent source of dietary fiber, vitamin C, and various antioxidants, making them a nutritious choice for snacking. Their balanced sweetness and juiciness make them versatile for eating fresh, adding to salads, or baking in pies, crisps, and sauces.

Apples, Smokehouse – Smokehouse apples are an heirloom variety known for their rich, tangy-sweet flavor and firm, juicy texture. Originating in Pennsylvania, they have a slightly spicy taste and are excellent for both fresh eating and cooking, especially in pies, sauces, and cider. These apples are a good source of dietary fiber, vitamin C, and various antioxidants, making them a nutritious addition to meals.

Pears, Shenandoah – Shenandoah pears are a large, late-season pear variety known for their smooth, buttery texture and sweet, mildly spicy flavor. They have green skin that may develop a blush as they ripen and are excellent sources of dietary fiber, vitamin C, and potassium. Shenandoah pears are delicious when eaten fresh, but they also hold their shape well when baked or poached, making them versatile for desserts, salads, and cheese pairings. To store, keep unripe pears at room temperature until they soften slightly, then move them to the refrigerator, where they can stay fresh for up to a week.

Asian Pears – Also known as “apple pears,” these pears have a crisp apple-like texture but are juicier and less dense. They are rich in dietary fiber, vitamin C, and potassium. These versatile fruits can be enjoyed raw, added to salads, or used in desserts like tarts. Their firm texture holds up well in cooking, making them suitable for baking or sautéing. Store Asian pears at room temperature for a few days or refrigerate them in a perforated bag for up to two weeks, keeping them away from strong odors to preserve their fresh taste.

Organic Veggies We Harvested This Week:

To help you use everything in your box this week, use this ​Meal Planning Guide to keep track of what’s in the fridge, what needs to be used first, and what you have planned or prepped for each day.

Every member’s customized Market Box is unique so we hope you will take advantage of more varieties of vegetables as you get comfortable with all the great organic produce we are offering.

Tessa’s Tips

What to use first: pears, arugula, cauliflower, eggplant, microgreens, mizuna, tomatoes

Longest Storage: apples, beets, garlic, onions, squash, potatoes, Chinese/Napa cabbage

Finished for the season: asparagus, garlic scapes, rhubarb, scallions, snap peas, cucumbers

Done for now but will return: bok choy, kohlrabi

Pro-tip: Look at the items in your market box right away and decide how you will use them in your meal planning for the week. Freeze any veggies you know you won’t be able to eat in the week.

Arugula –  This leafy green has a peppery, slightly bitter flavor and is commonly used in salads, sandwiches, and as a garnish. It is low in calories and packed with vitamins A, C, and K, as well as folate and antioxidants, which support eye health, immune function, and bone strength. Arugula can be eaten fresh or lightly wilted in pasta dishes and pizzas. Some prefer to eat it tossed with other fresh greens or lettuce so that the spicy taste is not as strong. Putting it on a sandwich is another delicious way to enjoy its distinct flavor. Here is a collection of recipes for any taste 19 Ways to Eat Arugula. Store wrapped in a paper towel inside a loosely sealed plastic bag in the refrigerator crisper drawer. Properly stored, arugula can stay fresh for up to 3-5 days. For best quality, use arugula soon after purchasing.

Beets, Red – Red beets are root vegetables known for their earthy flavor and vibrant red-purple color. They are rich in nutrients like folate, manganese, potassium, and dietary fiber, as well as antioxidants such as betalains, which help reduce inflammation and support heart health. Both the roots and greens are edible, with the greens offering additional nutrients like vitamins A and C. Beets can be eaten raw in salads, roasted, boiled, or blended into smoothies and soups. Store beet greens separately from the root, wrapped in a damp cloth or in a plastic bag in the fridge. Use within a few days – they don’t keep long. Beet roots can be stored in a plastic bag in the crisper drawer of the fridge for up to two weeks. To freeze beets for longer storage, slice or chop them, spread on a cookie sheet to flash freeze, then transfer to freezer bags where they can be stored for up to a year. Looking for ways to prepare beets? This post will show you 25 Beet Recipes including beet hummus, a summery borscht, and even a beautifully colored pasta primavera.

Broccoli – This nutrient-dense vegetable has green florets and stems and is known for its mild, slightly bitter flavor.  It is high in vitamins C, K, and A, as well as fiber, folate, and antioxidants, which support immune health, bone health, and digestion. Broccoli can be eaten raw in salads or cooked by steaming, roasting, or stir-frying, making it a versatile addition to various dishes. Store broccoli in the refrigerator, unwashed, in a perforated plastic bag to keep it fresh for up to a week. Avoid washing before storing, as excess moisture can lead to spoilage.

A purple tinge on broccoli florets is usually a result of exposure to cool temperatures while growing. The purple color comes from anthocyanins, natural pigments and antioxidants that broccoli produces in response to cold weather or intense sunlight. This coloring is completely normal and doesn’t affect the taste or quality of the broccoli—it’s safe to eat and still packed with nutrients. The presence of anthocyanins may even add a little extra antioxidant boost!

Carrots – Carrots are a versatile and popular root vegetable, known for their sweet, crunchy texture and vibrant orange color, though they can also be found in purple, yellow, and red varieties. They are rich in beta-carotene, which the body converts to vitamin A, essential for good vision and immune health. Carrots are a good source of dietary fiber, potassium, and antioxidants. Enjoy them raw, cooked, roasted, or juiced. They can be used in salads, soups, stews, and side dishes. For optimal storage, keep carrots in a cool, dry place or in the refrigerator, preferably in a plastic bag to maintain moisture, where they can last for several weeks.

Cauliflower – Cauliflower has a mild, slightly nutty flavor and a dense, white head of tightly packed florets. It is low in calories and high in fiber, vitamins C and K, folate, and antioxidants, which support immune health, bone health, and digestion. Cauliflower can be eaten raw, roasted, steamed, or mashed, and is often used as a low-carb substitute in dishes like cauliflower rice and pizza crust. ROASTED cauliflower turned my family into cauliflower LOVERS, rather than haters. This is a favorite recipe: Roasted Cauliflower with Pasta and Lemon Zest. I even make this recipe without the pasta. Store cauliflower in the refrigerator, unwashed, in a perforated plastic bag or loosely wrapped in plastic to keep it fresh for up to a week. Avoid washing until ready to use to prevent moisture buildup. Whole heads can last up to a week, while cut or florets should be used within 2-3 days for optimal freshness.

DISCOLORATION? Cauliflower heads are easily bruised which causes gray or light brown discoloration on the very surface of the florets. This doesn’t change the flavor or nutrition in anyway. If you feel the need, you may trim the surface with a sharp knife. We take much care in handling our cauliflower but some bumps are out of our control.

Cabbage, Chinese/Napa – Chinese or Napa cabbage is a pale green, oblong-shaped cabbage with crisp, tender leaves and a mild, slightly sweet flavor. It is low in calories and rich in vitamins C and K, fiber, and antioxidants, which support immune health, bone strength, and digestion. This cabbage can be eaten raw in salads or as a wrap for fillings. It can also be cooked any way you would use traditional cabbage. Napa cabbage tastes excellent in Asian-inspired dishes. It is commonly used in stir-fries, soups, and as the main ingredient in kimchi. Store Napa cabbage in the refrigerator, tightly wrapped, where it can stay fresh for up to two weeks. Stir-fried Chinese Cabbage Recipe is a quick and easy recipe to get you started.

Collard Greens – Collard greens are leafy greens with a slightly bitter, earthy flavor and hearty texture. They are rich in vitamins A, C, and K, calcium, fiber, and antioxidants, which support bone health, immune function, and digestion. Collard greens are often cooked by sautéing, steaming, or simmering in soups and stews, and they’re popular in Southern and African cuisines. Have you used your collard greens to make “lettuce” wraps yet? They hold together better so they are a great substitute.  To store, keep collard greens in the refrigerator, wrapped in a damp paper towel inside a plastic bag, where they can stay fresh for up to a week. For longer storage, blanch and freeze them or make green cubes to store for later use.

Eggplant, mixed varieties – Eggplant can be left unrefrigerated at a cool room temperature for a day or two or in the crisper drawer for one week but it tastes best when used soon after picking.  Eggplant can be peeled or unpeeled depending on the type of dish you are preparing. Just like a zucchini doesn’t have much flavor on its own so it’s often paired with other veggies in a dish, so, too, the eggplant is often paired with other stronger flavors. It can be sauteed, baked, fried, grilled, or steamed.  You can freeze eggplant when it is cooked in a dish like ratatouille or baba ganoush, Enjoy the classic eggplant parmesan or pick from these 8 simple ways to cook eggplant.

Eggplant, Japanese – Slender varieties of many color variations of purple and white. Lends well to sliced circles.

Eggplant, Purple Globe – Italian globe variety lends itself to stuffing, slicing, cubing, and roasting.

Salting & Draining Eggplant – It’s a good idea, if time allows, to salt the sliced or chopped eggplant and soak in water for about 15 minutes and then gently drain and squeeze to get rid of acrid flavors, according to From Asparagus to Zucchini cookbook.

Fennel Bulb – Fennel is a member of the carrot family and is known for its sweet, anise-like flavor. Fennel is rich in vitamin C, potassium, and manganese. The bulbs can be thinly sliced and added to salads, sautéed, roasted, or grilled. The stalks can be used in soups and stews, and the fronds can be used as an herb-like garnish. Store fennel bulbs in a plastic bag in the crisper drawer, where they can keep fresh for up to a week. If the fronds are still attached, trim them and store separately wrapped in a damp paper towel inside a plastic bag. For longer storage, fennel bulbs can be blanched and frozen.

Garlic – This flavorful bulb is known for its pungent aroma and taste, and is commonly used in cooking to add depth to dishes. It’s rich in vitamins C and B6, manganese, and sulfur compounds, particularly allicin, which has antioxidant, anti-inflammatory, and immune-boosting properties. Garlic can be eaten raw or cooked and is often used in sauces, marinades, soups, and roasted vegetable dishes. Use in any recipe and add peeled cloves to pickles. All of our garlic is now cured so it can be stored in a cool, dark, dry place for several months. Avoid refrigerating whole bulbs, but once peeled, refrigerate or freeze cloves for longer storage.

Kale, Lacinato – Lacinato kale, also known as Tuscan or dinosaur kale, is a nutrient-dense leafy green rich in vitamins A, C, and K, as well as calcium, iron, and antioxidants. Its dark green, bumpy leaves have a slightly sweeter flavor compared to other kales, making it ideal for salads, soups, stir-fries, and smoothies. It’s particularly delicious when sautéed with garlic or massaged with lemon juice for raw dishes. To store, place unwashed leaves in a plastic bag or container in the refrigerator’s crisper drawer, where they’ll stay fresh for 5 to 7 days.

Microgreens – Microgreens are young, tender greens harvested just after the first leaves develop, making them highly nutritious and flavorful. They come in various types, including radish, broccoli, and arugula, and are packed with vitamins C, E, and K, along with antioxidants and minerals that support immune health, skin health, and digestion. Microgreens are best enjoyed raw to preserve their delicate texture and nutrients, making them ideal for salads, sandwiches, wraps, and garnishes. Store microgreens in the refrigerator, loosely wrapped in a paper towel inside a plastic container, where they can stay fresh for up to a week. Avoid washing until just before use to prevent wilting.

Mizuna – Mizuna is a leafy green vegetable originating from Japan. It is known for its feathery, serrated leaves and mildly peppery, mustard-like flavor. Commonly used in salads, stir-fries, and soups, it adds a refreshing crunch and subtle spice to dishes. Mizuna is rich in vitamins A, C, and K, and offers a good source of folate, calcium, and antioxidants, making it a nutritious addition to meals. It can be eaten raw or lightly cooked, and blends well with other greens or as a topping for pizzas and sandwiches. Store mizuna in the refrigerator in a plastic bag with a damp paper towel to retain moisture, where it can stay fresh for up to a week.

Mushroom, Portobello & Cremini – These two mushrooms are the same variety but are harvested at different sizes. Store in a paper bag and refrigerate in the main section of the fridge with a dry paper towel to absorb excess moisture. Alternatively, mushrooms can be briefly sautéed or blanched before freezing to extend their shelf life for up to 3 months.

Mushrooms, Oyster – These can be sautéed, grilled, roasted, or added to soups, stews, and stir-fries. Use in pasta dishes, risotto, or as a topping for pizzas. Store in a paper bag in the refrigerator to maintain freshness for up to a week.

Parsley – Parsley is a popular herb with bright green leaves and a fresh, slightly peppery flavor. It is rich in vitamins A, C, and K, along with folate and antioxidants, which support immune health, bone health, and digestion. Parsley is used as both a garnish and a key ingredient in various dishes. It is commonly used in Mediterranean and Middle Eastern cuisines, adding flavor to salads, soups, sauces, and marinades. Store as you would any herb; in a glass with some water on the counter. Keep for several days. For longer storage, parsley can be chopped and frozen in airtight containers or ice cube trays.

Peppers – A popular and versatile vegetable that comes in various colors, including green, red, yellow, orange, and even purple. They belong to the nightshade family and have a mildly sweet flavor and crisp texture. Peppers are low in calories and fat but rich in vitamins and minerals. They are particularly high in vitamin C, providing more than 100% of the recommended daily intake per serving. Peppers also contain vitamin A, vitamin B6, dietary fiber, and antioxidants, such as carotenoids and flavonoids, that contribute to their vibrant colors and potential health benefits.

From L to R: Hungarian wax, jalapeño, cayenne, and sweet colored bell peppers.

Storage for all peppers: Keep them dry and refrigerated in a perforated plastic bag for up to one to two weeks. Avoid storing them with fruits or vegetables that emit ethylene gas, as this can cause them to spoil faster.

IMPORTANT: USE GLOVES! Be cautious when handling hot peppers (at least if you are handling more than a few at a time or are sensitive), as their seeds and membranes contain the most capsaicin and can intensify the heat. Remove these parts if you prefer a milder flavor or keep them for a spicier kick.

Peppers, Cayenne – Cayenne peppers are long, thin, and vibrant red chili peppers known for their intense heat and spicy flavor. Rich in vitamin C, vitamin A, and capsaicin (which provides the heat), cayenne peppers are commonly used to add spice to dishes. Usage: They can be used fresh, dried, or ground into cayenne powder for seasoning everything from sauces and soups to meat and vegetable dishes. Special Storage: Dry cayenne peppers to preserve for longer periods. Ground cayenne pepper should be kept in an airtight container in a cool, dark place to maintain its potency.
Heat Index: Cayenne peppers typically range from 30,000 to 50,000 Scoville Heat Units (SHU) on the Scoville scale. This puts them in the mid-range of hot peppers, significantly spicier than jalapeños (2,500-8,000 SHU) but milder than habaneros (100,000-350,000 SHU).

Peppers, Green Bell – Green peppers pack the most nutritious punch when eaten raw. Try on salads, sandwiches, or with a favorite dip. Cooked, green pepper can be used in soups, chili, casseroles, egg dishes, or stir-fries. Can be sliced, diced and frozen for later cooked dishes.
Usage: Peppers can be used raw in salads or as a crunchy snack, and they are excellent for stir-fries, sautés, soups, stuffed dishes, or grilled kebabs, adding flavor and nutrition to various meals. Their different colors can also add an appealing visual touch to your dishes. Try Black Bean & Corn Salad, or Stuffed Tomatoes or Peppers.

Peppers, Jalapeño – A popular variety of chili peppers with a distinctive bright green or red color when fully ripe. They are low in calories and fat and provide vitamins A and C, potassium, and dietary fiber. They also contain capsaicin, the compound responsible for their spiciness, which is known for its potential health benefits, such as pain relief and metabolism-boosting properties.
Usage: Jalapeño peppers are commonly used raw in salsas and guacamole and as a topping for tacos, nachos, pizza, and other dishes. When cooked, jalapeños add a bold kick to soups, stews, sauces, and stir-fries. They can also be roasted, stuffed, or incorporated into marinades for meats and vegetables, offering a depth of flavor and heat.
Heat Index: Jalapeño peppers are known for their moderate to high heat level, typically ranging from 2,500 to 8,000 Scoville Heat Units (SHU). The level of spiciness can vary depending on factors such as ripeness and the specific pepper’s genetics.

Peppers, Sweet Colored – Also known as bell peppers, sweet peppers come in vibrant colors like red, yellow, and orange. The red variety is the ripest and sweetest. They are rich in vitamins A and C, antioxidants, and dietary fiber, making them a nutritious addition to meals.
Usage: These peppers are versatile and can be eaten raw in salads, sliced for dips, or cooked in a variety of dishes, from stir-fries to stuffed peppers.

Potatoes, Yellow – Also known as Yukon Gold or gold potatoes, yellow potatoes have smooth, thin, yellowish skin and a creamy, buttery-flavored flesh. They are slightly waxy, making them versatile in cooking. Yellow potatoes are a good source of vitamin C, potassium, and fiber alow in calories and fat. Their creamy texture makes them ideal for mashing, roasting, grilling, and boiling. They are also excellent in gratins and salads because they hold shape during cooking. Store yellow potatoes in a cool, dark, and well-ventilated place for several weeks, avoiding refrigeration as it can alter their texture and flavor.

Radish – The roots keep well for up to two weeks in a plastic bag in the fridge. Remove leaves if they are still attached. Store the unwashed greens in a loosely wrapped Debbie Meyer plastic green bag in the crisper bin of your refrigerator and eat them ASAP. Store the radish roots dry and unwashed in a plastic bag in the refrigerator for 1 week. This root vegetable can be eaten raw or steamed for 8-12 minutes for a milder taste. They’re also good on the veggie tray with some dip. Use the greens in Radish Leaf Pesto.  Try Roasted Radishes with Chive Vinaigrette or Arugula, Avocado, and Radish Salad with Poached Egg. And if you haven’t tried pickled radishes, they will blow your mind. Use the Fermented Vegetable Recipe included in the DIY Basic Sauerkraut Formula – download to make your own pickled radishes.

Sage – Sage is a fragrant herb with soft, gray-green leaves and a slightly earthy, peppery flavor, often used in savory dishes. It is rich in vitamins A, C, and K, along with antioxidants and anti-inflammatory compounds that may support memory, digestion, and immune health. Sage is commonly used in poultry seasoning, stuffing, soups, and roasted vegetable dishes, and it pairs well with meats like chicken and pork. Store fresh sage in the refrigerator, wrapped in a damp paper towel inside a plastic bag, where it can stay fresh for up to a week. Sage can also be dried for longer storage.

Squash, Acorn – This winter squash has a distinctive ribbed, dark green exterior and sweet, yellow-orange flesh. It is rich in vitamins A and C, potassium, and dietary fiber, making it beneficial for eye health, immune support, and digestion. Acorn squash is versatile in the kitchen and can be roasted, baked, or steamed. It’s often stuffed with grains, meats, or vegetables, or used in soups and casseroles. For storage, keep acorn squash in a cool, dry place where it can last for up to a month. Once cut, wrap it in plastic and refrigerate for up to five days. If you received acorn squash in your market box this week, welcome fall to your dinner table with Apple Stuffed Acorn Squash or Acorn Squash Stuffed with Wild Rice, Apples, Sage, and Fresh Chevre.

Squash, Butternut – Butternut squash is a sweet, nutty-flavored winter squash with a smooth, tan exterior and bright orange flesh. It is rich in vitamins A and C, fiber, potassium, and antioxidants, promoting eye health, immune function, and digestive health. Butternut squash can be roasted, mashed, pureed for soups, or used in casseroles and salads. To store, keep whole butternut squash in a cool, dark place for up to a month. Once cut, wrap it in plastic and refrigerate for up to a week to maintain freshness.

Squash, Delicata – Delicata squash is a small, oblong winter squash with yellow skin and green stripes. It is known for its sweet, creamy flavor and edible skin. It’s a good source of vitamins A and C, potassium, and dietary fiber, which aid in immune function, eye health, and digestion. Delicata squash can be roasted, stuffed, or sautéed and is often enjoyed as a side dish or in salads and soups. Store delicata squash in a cool, dry place for up to a month. Once cut, wrap it in plastic and refrigerate for up to five days.

Squash, Spaghetti – Spaghetti squash is a unique winter squash with a mild, slightly sweet flavor and flesh that, when cooked, separates into spaghetti-like strands. It is low in calories and rich in vitamins A, C, and B6, as well as fiber and potassium. Spaghetti squash is often roasted or microwaved and can be used in a variety of dishes, including casseroles, stir-fries, or served with sauces like traditional spaghetti. Store whole spaghetti squash in a cool, dry place for up to a month. Once cut, wrap it in plastic and refrigerate for up to five days.

Tip for storing any winter squash: Wipe the skin with vinegar to kill any microbes or spores before storing for longer than a few days.

Sweet Potatoes – Sweet potatoes are a nutritious root vegetable known for their naturally sweet flavor and vibrant orange flesh, though they also come in other colors like purple and white. They are rich in vitamins A (as beta-carotene), C, and B6, as well as dietary fiber, potassium, and antioxidants. These nutrients support eye health, boost immunity, and promote digestive health. Sweet potatoes are versatile in cooking and can be baked, roasted, mashed, or used in soups and stews. They can also be enjoyed in both savory and sweet dishes. Store sweet potatoes in a cool, dark, well-ventilated place for several weeks, avoiding refrigeration as it can affect their texture and flavor. It’s still warm outside, but soup season is on the way. Get ready with this recipe for Sweet Potato Sausage Soup. Sweet potatoes for dessert? Absolutely. Try this Easy Sweet Potato Chocolate Pudding.

Tomatoes are rich in vitamins A, C, and K, along with potassium and antioxidants like lycopene, which support heart health, skin health, and reduce inflammation. Enjoy fresh tomatoes sliced into salads and sandwiches, cooked into sauces, soups, and stews, or roasted and grilled for added flavor. These Simple and Reliable Tomato Recipes include Fresh Pasta Sauce, Gazpacho, and Caprese Salad. Try Fresh Tomato Soup, with Variations. Store ripe tomatoes at room temperature with the stem side down and use within one week. Do not refrigerate; cold temperatures can affect their texture and flavor. Tomatoes are high ethylene producers, which means they will cause other produce to ripen or spoil quickly if placed nearby. So be careful what you store next to tomatoes.

Did you know that tomatoes are actually a fruit, but commonly used as a vegetable?

Tomatoes, Green – Green tomatoes are unripe tomatoes that have a firm texture and a tangy, slightly acidic flavor. Often used in Southern U.S. cuisine, they are commonly fried, but can also be pickled, grilled, or used in relishes and salsas. Nutritionally, green tomatoes provide fiber, vitamin C, vitamin K, and small amounts of beta-carotene, although their nutrient content is slightly lower than that of fully ripe tomatoes. Their firm texture makes them ideal for frying or baking, as they hold up well during cooking. To store green tomatoes, keep them at room temperature if you want them to ripen, or refrigerate them to slow down the ripening process, where they can last for several days.

Veggie E-Books

Download these collections of tips and recipes for each veggie. You’ll use these as a reference throughout the season.

Arugula E-Book
Broccoli E-Book
Carrots E-Book
Chinese Cabbage E-Book
Collard Greens E-Book
Beets E-Book
Bell Peppers E-Book
Kale E-Book
Microgreens E-Book
Mizuna E-Book
Mushrooms E-Book
Potatoes E-Book
Radish E-Book
Tomatoes E-Book
Winter Squash E-Book

Farm Events

Focus on Nutrition for Budget Wisdom

After years of feeding 9 – 20 people every day, I’ve learned a few things about making nutritious meals that go the distance and keep everyone happy. As you connect with me, more you’ll learn why I recommend these foods.

• organic fresh seasonal vegetables
• fermented vegetables
• organic eggs from pastured chickens
• sourdough bread made with organic wheat (no sprays!)
• raw, grass-fed milk and organic yogurt made from grass-fed milk

I’m sharing the deep reasons why these foods are essential and what we can learn from traditional wisdom in a new public Facebook Group. Join me to learn more!

Traditional wisdom belongs to us all so let’s make sure it doesn’t get forgotten.

The group description attempts to capture this: A community for sharing insights into what makes a healthy lifestyle sustainable for the long term. Share what you’ve learned and pass on the knowledge and traditions that have been passed on to you. You don’t need to have a farm or even land to live a sustainable life. Farmer Reuben encourages everyone to GROW one thing or PRODUCE one thing – especially if you can share with someone else.

If you still do Facebook, click image to join me here:

As Always…

We support your desire to have a good, healthy way of life and food on your table that supports that goal.

We’ll keep farming for you!

Reuben and Tessa DeMaster
Willow Haven Farm

VegStock is a BIG event that promotes plant-based eating, which has become super popular these days.

I’m familiar with the founders of the Kellyn Foundation and even attended their medical symposium in July. The focus of the event was on helping medical practitioners guide clients toward lifestyle changes that lead to better health outcomes—in other words, preventative care!

Now, while I personally don’t believe in following a fully plant-based diet that excludes all animal products forever, I DO understand that focusing on organic plant-based foods can be a powerful way to heal the body.

With the right education, the right kinds of animal products can be strategically reintroduced to boost the nutrient density of your meals.

Take bone broth, for example. Incorporating bone broth into a plant-based diet is a proven way to heal even severe gut issues.

Grab my Bone Broth Recipe + my favorite healing soup recipes for cough and cold season. It’s the ultimate comfort food!

Come find me at VegStock and support our plant based and animal based options – we’ll be bringing cheese and yogurt as well as veggies,  kombucha, bread and essential oils.

It will be a FUN event for music, food & local alcohol,  unique shopping, and kids activities.

11 AM – 5 PM
336 Bushkill St., Tatamy, PA

Farm Food Highlights

MEAL SUGGESTIONS FOR LOCAL FOOD THIS WEEK:

Looking for some colorful fall side dishes?

• If you love tabbouleh, Quinoa-Carrot Tabbouleh is a fun variation that allows you to use those carrot tops! Make it with quinoa or bulgur wheat. Zucchini is a delicious swap option for the cucumber. Great for lunch or a light meal.
• Eat your cabbage two ways in this Spicy Kimchi Slaw. Substitute radishes from your market box for the daikon radish in the recipe.
• Combine fresh green beans with a few pantry items for Green Bean, Cranberry, and Sunflower Seed Salad.

One-pan dinners can be a helpful weeknight tool. Chicken, Sweet Potato, and Broccoli Sheet Pan Dinner (boneless breasts) and Sheet Pan Chicken with Roasted Harvest Vegetables (leg/thigh) are both packed with fall veggies and flavors.

Curried Apple Butternut Soup will warm you up on a chilly day. Serve with warm sourdough bread and a fall salad or side dish.

Veggies for dessert? Yes, please!

• Gingered Butternut Squash Pie is a little sweet and a little sassy with brown sugar and fall spices.
• Zucchini Cookies with Chocolate Chips and Dried Cranberries are so delicious you won’t mind that they’re healthy! (You can add chocolate chips to your market box!)

BREAD: 

• Bagels are great for breakfast or lunch sandwiches. Add sprouted wheat or NY-style bagels to your box this week.
• If you’re making fall soups, stews, and salads, make sure to add bread to your market box. Our sourdough loaves are made lovingly by Vince right here on the farm. Grab two!

SEAFOOD: Smoked salmon from Wild for Salmon is on sale right now. Choose from traditional smoked, garlic pepper, and Nova lox. Great with veggies or a side dish for dinner or serve the Nova with bagels and cream cheese for brunch.

MEAT: Our pasture-raised chicken is a delicious part of any fall meal.

PANTRY RECOMMENDATIONS:

• Grab a jar of kimchi for the slaw recipe above and add a jar of sauerkraut, too. Fermented foods are nutritious and filled with probiotics that support good gut health.
• Stock up on dried beans, rice, healthy grains, and dried pasta for your fall recipes.

FRUIT:

Apples, Gala – This popular apple variety is known for its sweet, mild flavor and crisp texture. Gala apples have thin skin that ranges from yellow to red with subtle striping. They are a good source of vitamin C, antioxidants, and dietary fiber, which supports digestion and heart health. Gala apples can be eaten fresh, sliced into salads, or used in baking, sauces, and smoothies. Stored in the refrigerator, they will stay fresh and crisp for several weeks.

Apples, MacIntosh – The soft, juicy texture and balanced sweet-tart flavor of MacIntosh apples makes them perfect for snacking and adding to salads. They are low in calories, rich in dietary fiber, and provide essential vitamins such as A and C, potassium, and antioxidants. McIntosh apples break down easily when cooked, making them perfect for sauces, purees, and softer baked goods like crisps or pries. (They may not hold up in firmer recipes.) To maximize freshness, store them in the refrigerator’s crisper drawer, where they can last several weeks. Store away from strong-smelling foods to avoid absorbing odors.

Asian Pears – Also known as “apple pears,” these pears have a crisp apple-like texture but are juicier and less dense. They are rich in dietary fiber, vitamin C, and potassium. These versatile fruits can be enjoyed raw, added to salads, or used in desserts like tarts. Their firm texture holds up well in cooking, making them suitable for baking or sautéing. Store Asian pears at room temperature for a few days or refrigerate them in a perforated bag for up to two weeks, keeping them away from strong odors to preserve their fresh taste.

Pears, Sunrise – This yellow-green pear variety is known for its sweet, juicy flesh and smooth texture. They are a great source of dietary fiber, vitamin C, and potassium, which support digestion, immune function, and heart health. Sunrise pears are delicious when eaten fresh, added to salads, or paired with cheeses. They can be baked, poached, or used in desserts like tarts and crumbles. Store unripe pears at room temperature until they soften slightly, then refrigerate to maintain freshness for up to a week.

Organic Veggies We Harvested This Week:

To help you use everything in your box this week, use this ​Meal Planning Guide to keep track of what’s in the fridge, what needs to be used first, and what you have planned or prepped for each day.

Every member’s customized Market Box is unique so we hope you will take advantage of more varieties of vegetables as you get comfortable with all the great organic produce we are offering.

Tessa’s Tips

What to use first: pears, arugula, cauliflower, eggplant, microgreens, mizuna, tomatoes

Lasts longest: apples, beets, garlic, onions, squash, potatoes, Chinese/Napa cabbage

Finished for the season: asparagus, garlic scapes, rhubarb, scallions, snap peas, cucumbers

Done for now but will return: bok choy, kohlrabi

Arugula –  This leafy green has a peppery, slightly bitter flavor and is commonly used in salads, sandwiches, and as a garnish. It is low in calories and packed with vitamins A, C, and K, as well as folate and antioxidants, which support eye health, immune function, and bone strength. Arugula can be eaten fresh or lightly wilted in pasta dishes and pizzas. Some prefer to eat it tossed with other fresh greens or lettuce so that the spicy taste is not as strong. Putting it on a sandwich is another delicious way to enjoy its distinct flavor. Here is a collection of recipes for any taste 19 Ways to Eat Arugula. Store wrapped in a paper towel inside a loosely sealed plastic bag in the refrigerator crisper drawer. Properly stored, arugula can stay fresh for up to 3-5 days. For best quality, use arugula soon after purchasing.

Beets, Red – Red beets are root vegetables known for their earthy flavor and vibrant red-purple color. They are rich in nutrients like folate, manganese, potassium, and dietary fiber, as well as antioxidants such as betalains, which help reduce inflammation and support heart health. Both the roots and greens are edible, with the greens offering additional nutrients like vitamins A and C. Beets can be eaten raw in salads, roasted, boiled, or blended into smoothies and soups. Store beet greens separately from the root, wrapped in a damp cloth or in a plastic bag in the fridge. Use within a few days – they don’t keep long. Beet roots can be stored in a plastic bag in the crisper drawer of the fridge for up to two weeks. To freeze beets for longer storage, slice or chop them, spread on a cookie sheet to flash freeze, then transfer to freezer bags where they can be stored for up to a year. Looking for ways to prepare beets? This post will show you 25 Beet Recipes including beet hummus, a summery borscht, and even a beautifully colored pasta primavera.

Broccoli – This nutrient-dense vegetable has green florets and stems and is known for its mild, slightly bitter flavor.  It is high in vitamins C, K, and A, as well as fiber, folate, and antioxidants, which support immune health, bone health, and digestion. Broccoli can be eaten raw in salads or cooked by steaming, roasting, or stir-frying, making it a versatile addition to various dishes. Store broccoli in the refrigerator, unwashed, in a perforated plastic bag to keep it fresh for up to a week. Avoid washing before storing, as excess moisture can lead to spoilage.

A purple tinge on broccoli florets is usually a result of exposure to cool temperatures while growing. The purple color comes from anthocyanins, natural pigments and antioxidants that broccoli produces in response to cold weather or intense sunlight. This coloring is completely normal and doesn’t affect the taste or quality of the broccoli—it’s safe to eat and still packed with nutrients. The presence of anthocyanins may even add a little extra antioxidant boost!

Carrots – Carrots are a versatile and popular root vegetable, known for their sweet, crunchy texture and vibrant orange color, though they can also be found in purple, yellow, and red varieties. They are rich in beta-carotene, which the body converts to vitamin A, essential for good vision and immune health. Carrots are a good source of dietary fiber, potassium, and antioxidants. Enjoy them raw, cooked, roasted, or juiced. They can be used in salads, soups, stews, and side dishes. For optimal storage, keep carrots in a cool, dry place or in the refrigerator, preferably in a plastic bag to maintain moisture, where they can last for several weeks.

Cauliflower – Cauliflower has a mild, slightly nutty flavor and a dense, white head of tightly packed florets. It is low in calories and high in fiber, vitamins C and K, folate, and antioxidants, which support immune health, bone health, and digestion. Cauliflower can be eaten raw, roasted, steamed, or mashed, and is often used as a low-carb substitute in dishes like cauliflower rice and pizza crust. ROASTED cauliflower turned my family into cauliflower LOVERS, rather than haters. This is a favorite recipe: Roasted Cauliflower with Pasta and Lemon Zest. I even make this recipe without the pasta. Store cauliflower in the refrigerator, unwashed, in a perforated plastic bag or loosely wrapped in plastic to keep it fresh for up to a week. Avoid washing until ready to use to prevent moisture buildup. Whole heads can last up to a week, while cut or florets should be used within 2-3 days for optimal freshness.

DISCOLORATION? Cauliflower heads are easily bruised which causes gray or light brown discoloration on the very surface of the florets. This doesn’t change the flavor or nutrition in anyway. If you feel the need, you may trim the surface with a sharp knife. We take much care in handling our cauliflower but some bumps are out of our control.

Cabbage, Chinese/Napa – Chinese or Napa cabbage is a pale green, oblong-shaped cabbage with crisp, tender leaves and a mild, slightly sweet flavor. It is low in calories and rich in vitamins C and K, fiber, and antioxidants, which support immune health, bone strength, and digestion. This cabbage can be eaten raw in salads or as a wrap for fillings. It can also be cooked any way you would use traditional cabbage. Napa cabbage tastes excellent in Asian-inspired dishes. It is commonly used in stir-fries, soups, and as the main ingredient in kimchi. Store Napa cabbage in the refrigerator, tightly wrapped, where it can stay fresh for up to two weeks. Stir-fried Chinese Cabbage Recipe is a quick and easy recipe to get you started.

Collard Greens – Collard greens are leafy greens with a slightly bitter, earthy flavor and hearty texture. They are rich in vitamins A, C, and K, calcium, fiber, and antioxidants, which support bone health, immune function, and digestion. Collard greens are often cooked by sautéing, steaming, or simmering in soups and stews, and they’re popular in Southern and African cuisines. Have you used your collard greens to make “lettuce” wraps yet? They hold together better so they are a great substitute.  To store, keep collard greens in the refrigerator, wrapped in a damp paper towel inside a plastic bag, where they can stay fresh for up to a week. For longer storage, blanch and freeze them or make green cubes to store for later use.

Eggplant, mixed varieties – Eggplant can be left unrefrigerated at a cool room temperature for a day or two or in the crisper drawer for one week but it tastes best when used soon after picking.  Eggplant can be peeled or unpeeled depending on the type of dish you are preparing. Just like a zucchini doesn’t have much flavor on its own so it’s often paired with other veggies in a dish, so, too, the eggplant is often paired with other stronger flavors. It can be sauteed, baked, fried, grilled, or steamed.  You can freeze eggplant when it is cooked in a dish like ratatouille or baba ganoush, Enjoy the classic eggplant parmesan or pick from these 8 simple ways to cook eggplant.

Eggplant, Japanese – Slender varieties of many color variations of purple and white. Lends well to sliced circles.

Eggplant, Purple Globe – Italian globe variety lends itself to stuffing, slicing, cubing, and roasting.

Salting & Draining Eggplant – It’s a good idea, if time allows, to salt the sliced or chopped eggplant and soak in water for about 15 minutes and then gently drain and squeeze to get rid of acrid flavors, according to From Asparagus to Zucchini cookbook.

Fennel Bulb – Fennel is a member of the carrot family and is known for its sweet, anise-like flavor. Fennel is rich in vitamin C, potassium, and manganese. The bulbs can be thinly sliced and added to salads, sautéed, roasted, or grilled. The stalks can be used in soups and stews, and the fronds can be used as an herb-like garnish. Store fennel bulbs in a plastic bag in the crisper drawer, where they can keep fresh for up to a week. If the fronds are still attached, trim them and store separately wrapped in a damp paper towel inside a plastic bag. For longer storage, fennel bulbs can be blanched and frozen.

Garlic – This flavorful bulb is known for its pungent aroma and taste, and is commonly used in cooking to add depth to dishes. It’s rich in vitamins C and B6, manganese, and sulfur compounds, particularly allicin, which has antioxidant, anti-inflammatory, and immune-boosting properties. Garlic can be eaten raw or cooked and is often used in sauces, marinades, soups, and roasted vegetable dishes. Use in any recipe and add peeled cloves to pickles. All of our garlic is now cured so it can be stored in a cool, dark, dry place for several months. Avoid refrigerating whole bulbs, but once peeled, refrigerate or freeze cloves for longer storage.

Kale, Red Russian – This variety of kale has tender, flat, slightly fringed leaves with a reddish-purple hue and a mild, sweet flavor. It is rich in vitamins A, C, and K, plus calcium, potassium, and antioxidants, which promote bone health, immunity, and heart health. Red Russian kale can be eaten raw in salads, sautéed, blended into smoothies, or added to soups and stews. This would be delicious used in the winter in a potato soup or vegetable stir fry.  I love it sauteed with garlic and olive oil until bright green and tender. Store kale in the refrigerator, wrapped in a damp paper towel, and placed in a plastic bag. Stored properly, it can stay fresh for up to a week. To freeze, wash and chop into small pieces and place in a freezer bag.

Microgreens – Microgreens are young, tender greens harvested just after the first leaves develop, making them highly nutritious and flavorful. They come in various types, including radish, broccoli, and arugula, and are packed with vitamins C, E, and K, along with antioxidants and minerals that support immune health, skin health, and digestion. Microgreens are best enjoyed raw to preserve their delicate texture and nutrients, making them ideal for salads, sandwiches, wraps, and garnishes. Store microgreens in the refrigerator, loosely wrapped in a paper towel inside a plastic container, where they can stay fresh for up to a week. Avoid washing until just before use to prevent wilting.

Mizuna – Mizuna is a leafy green vegetable originating from Japan. It is known for its feathery, serrated leaves and mildly peppery, mustard-like flavor. Commonly used in salads, stir-fries, and soups, it adds a refreshing crunch and subtle spice to dishes. Mizuna is rich in vitamins A, C, and K, and offers a good source of folate, calcium, and antioxidants, making it a nutritious addition to meals. It can be eaten raw or lightly cooked, and blends well with other greens or as a topping for pizzas and sandwiches. Store mizuna in the refrigerator in a plastic bag with a damp paper towel to retain moisture, where it can stay fresh for up to a week.

Mushroom, Portobello & Cremini – These two mushrooms are the same variety but are harvested at different sizes. Store in a paper bag and refrigerate in the main section of the fridge with a dry paper towel to absorb excess moisture. Alternatively, mushrooms can be briefly sautéed or blanched before freezing to extend their shelf life for up to 3 months.

Mushrooms, Oyster – These can be sautéed, grilled, roasted, or added to soups, stews, and stir-fries. Use in pasta dishes, risotto, or as a topping for pizzas. Store in a paper bag in the refrigerator to maintain freshness for up to a week.

Mushrooms, Shiitake – Add them to stir-fries, risottos, and soups, or use as a filling for tacos. They are also great for Asian-inspired noodle dishes or as a base for stuffed mushrooms. Enjoy their earthy flavor and meaty texture in these and other creative recipes. Store shiitake mushrooms in a paper bag or a loosely wrapped plastic bag in the refrigerator.

Onions, Sweet Yellow – Sweet yellow onions are known for their mild, sweet flavor and yellowish-brown skin. Their high sugar content makes them ideal for caramelizing and cooking, as they become sweeter when cooked. Pair them with green (or yellow) beans to make Green Beans and Caramelized Onions. They are a good source of vitamin C, fiber, and antioxidants like quercetin, which has anti-inflammatory and immune-boosting properties. Usage: Sweet yellow onions are versatile in the kitchen and can be used raw in salads and sandwiches or cooked in soups, stews, and casseroles. They are especially popular in dishes that require a subtle onion flavor without overwhelming heat, such as French onion soup and onion rings. Storage: Store in a cool, dry, and well-ventilated area away from direct sunlight for up to a month. Avoid refrigerating them, as this can cause them to spoil faster.

Sweet Corn – A fresh, tender vegetable known for its naturally sweet flavor and juicy kernels, sweet corn provides fiber, vitamins A and C, potassium, and antioxidants like lutein and zeaxanthin, which support eye health, digestion, and immune function. Sweet corn can be enjoyed grilled, boiled, roasted, or eaten raw in salads and salsas. To prepare sweet corn, peel off husks and silk. If you see a worm in the tip, just cut out the damaged section — the rest of the cob is still edible! Boil in water for 5 – 8 minutes and serve hot with plenty of good butter and salt.  You can eat corn raw or cook it in the oven or grill with the husks on (usually after soaking them in water). Shuck the cob by pulling the husks down the ear and snapping off the stem. The silks will fall off as you cook the corn. Rinse under cold water. To cut the kernels off the cob, stand the cob upright on its base and run a sharp knife from the tip of the ear down to the base. Save those used cobs for making broth! Store unshucked corn in the refrigerator to maintain its freshness and sweetness for up to three days, or blanch and freeze kernels for longer storage. You can store sweet corn in the fridge for a day or two but for the best flavor, consume as soon as possible after harvesting or purchasing.

Parsley – Parsley is a popular herb with bright green leaves and a fresh, slightly peppery flavor. It is rich in vitamins A, C, and K, along with folate and antioxidants, which support immune health, bone health, and digestion. Parsley is used as both a garnish and a key ingredient in various dishes. It is commonly used in Mediterranean and Middle Eastern cuisines, adding flavor to salads, soups, sauces, and marinades. Store as you would any herb; in a glass with some water on the counter. Keep for several days. For longer storage, parsley can be chopped and frozen in airtight containers or ice cube trays.

Peppers – A popular and versatile vegetable that comes in various colors, including green, red, yellow, orange, and even purple. They belong to the nightshade family and have a mildly sweet flavor and crisp texture. Peppers are low in calories and fat but rich in vitamins and minerals. They are particularly high in vitamin C, providing more than 100% of the recommended daily intake per serving. Peppers also contain vitamin A, vitamin B6, dietary fiber, and antioxidants, such as carotenoids and flavonoids, that contribute to their vibrant colors and potential health benefits.

From L to R: Hungarian wax, jalapeño, cayenne, and sweet colored bell peppers.

Storage for all peppers: Keep them dry and refrigerated in a perforated plastic bag for up to one to two weeks. Avoid storing them with fruits or vegetables that emit ethylene gas, as this can cause them to spoil faster.

IMPORTANT: USE GLOVES! Be cautious when handling hot peppers (at least if you are handling more than a few at a time or are sensitive), as their seeds and membranes contain the most capsaicin and can intensify the heat. Remove these parts if you prefer a milder flavor or keep them for a spicier kick.

Peppers, Cayenne – Cayenne peppers are long, thin, and vibrant red chili peppers known for their intense heat and spicy flavor. Rich in vitamin C, vitamin A, and capsaicin (which provides the heat), cayenne peppers are commonly used to add spice to dishes. Usage: They can be used fresh, dried, or ground into cayenne powder for seasoning everything from sauces and soups to meat and vegetable dishes. Special Storage: Dry cayenne peppers to preserve for longer periods. Ground cayenne pepper should be kept in an airtight container in a cool, dark place to maintain its potency.
Heat Index: Cayenne peppers typically range from 30,000 to 50,000 Scoville Heat Units (SHU) on the Scoville scale. This puts them in the mid-range of hot peppers, significantly spicier than jalapeños (2,500-8,000 SHU) but milder than habaneros (100,000-350,000 SHU).

Peppers, Green Bell – Green peppers pack the most nutritious punch when eaten raw. Try on salads, sandwiches, or with a favorite dip. Cooked, green pepper can be used in soups, chili, casseroles, egg dishes, or stir-fries. Can be sliced, diced and frozen for later cooked dishes.
Usage: Peppers can be used raw in salads or as a crunchy snack, and they are excellent for stir-fries, sautés, soups, stuffed dishes, or grilled kebabs, adding flavor and nutrition to various meals. Their different colors can also add an appealing visual touch to your dishes. Try Black Bean & Corn Salad, or Stuffed Tomatoes or Peppers.

Peppers, Jalapeño – A popular variety of chili peppers with a distinctive bright green or red color when fully ripe. They are low in calories and fat and provide vitamins A and C, potassium, and dietary fiber. They also contain capsaicin, the compound responsible for their spiciness, which is known for its potential health benefits, such as pain relief and metabolism-boosting properties.
Usage: Jalapeño peppers are commonly used raw in salsas and guacamole and as a topping for tacos, nachos, pizza, and other dishes. When cooked, jalapeños add a bold kick to soups, stews, sauces, and stir-fries. They can also be roasted, stuffed, or incorporated into marinades for meats and vegetables, offering a depth of flavor and heat.
Heat Index: Jalapeño peppers are known for their moderate to high heat level, typically ranging from 2,500 to 8,000 Scoville Heat Units (SHU). The level of spiciness can vary depending on factors such as ripeness and the specific pepper’s genetics.

Peppers, Sweet Colored – Also known as bell peppers, sweet peppers come in vibrant colors like red, yellow, and orange. The red variety is the ripest and sweetest. They are rich in vitamins A and C, antioxidants, and dietary fiber, making them a nutritious addition to meals.
Usage: These peppers are versatile and can be eaten raw in salads, sliced for dips, or cooked in a variety of dishes, from stir-fries to stuffed peppers.

Potatoes, Yellow – Also known as Yukon Gold or gold potatoes, yellow potatoes have smooth, thin, yellowish skin and a creamy, buttery-flavored flesh. They are slightly waxy, making them versatile in cooking. Yellow potatoes are a good source of vitamin C, potassium, and fiber alow in calories and fat. Their creamy texture makes them ideal for mashing, roasting, grilling, and boiling. They are also excellent in gratins and salads because they hold shape during cooking. Store yellow potatoes in a cool, dark, and well-ventilated place for several weeks, avoiding refrigeration as it can alter their texture and flavor.

Radish – The roots keep well for up to two weeks in a plastic bag in the fridge. Remove leaves if they are still attached. Store the unwashed greens in a loosely wrapped Debbie Meyer plastic green bag in the crisper bin of your refrigerator and eat them ASAP. Store the radish roots dry and unwashed in a plastic bag in the refrigerator for 1 week. This root vegetable can be eaten raw or steamed for 8-12 minutes for a milder taste. They’re also good on the veggie tray with some dip. Use the greens in Radish Leaf Pesto.  Try Roasted Radishes with Chive Vinaigrette or Arugula, Avocado, and Radish Salad with Poached Egg. And if you haven’t tried pickled radishes, they will blow your mind. Use the Fermented Vegetable Recipe included in the DIY Basic Sauerkraut Formula – download to make your own pickled radishes.

Sage – Sage is a fragrant herb with soft, gray-green leaves and a slightly earthy, peppery flavor, often used in savory dishes. It is rich in vitamins A, C, and K, along with antioxidants and anti-inflammatory compounds that may support memory, digestion, and immune health. Sage is commonly used in poultry seasoning, stuffing, soups, and roasted vegetable dishes, and it pairs well with meats like chicken and pork. Store fresh sage in the refrigerator, wrapped in a damp paper towel inside a plastic bag, where it can stay fresh for up to a week. Sage can also be dried for longer storage.

Shallots – Shallots are a type of small, elongated onion with a mild, slightly sweet flavor and a hint of garlic. They are rich in vitamins A, B6, and C, antioxidants, and minerals like manganese, which support immune health, skin health, and metabolism. Shallots are often used in sauces, dressings, and sautés, and have a more delicate flavor than regular onions. They can be roasted, caramelized, or eaten raw in salads and vinaigrettes. Store shallots in a cool, dry, well-ventilated area for several weeks. Avoid refrigeration, as it can cause sprouting.

Squash, Acorn – This winter squash has a distinctive ribbed, dark green exterior and sweet, yellow-orange flesh. It is rich in vitamins A and C, potassium, and dietary fiber, making it beneficial for eye health, immune support, and digestion. Acorn squash is versatile in the kitchen and can be roasted, baked, or steamed. It’s often stuffed with grains, meats, or vegetables, or used in soups and casseroles. For storage, keep acorn squash in a cool, dry place where it can last for up to a month. Once cut, wrap it in plastic and refrigerate for up to five days. If you received acorn squash in your market box this week, welcome fall to your dinner table with Apple Stuffed Acorn Squash or Acorn Squash Stuffed with Wild Rice, Apples, Sage, and Fresh Chevre.

Squash, Butternut – Butternut squash is a sweet, nutty-flavored winter squash with a smooth, tan exterior and bright orange flesh. It is rich in vitamins A and C, fiber, potassium, and antioxidants, promoting eye health, immune function, and digestive health. Butternut squash can be roasted, mashed, pureed for soups, or used in casseroles and salads. To store, keep whole butternut squash in a cool, dark place for up to a month. Once cut, wrap it in plastic and refrigerate for up to a week to maintain freshness.

Squash, Delicata – Delicata squash is a small, oblong winter squash with yellow skin and green stripes. It is known for its sweet, creamy flavor and edible skin. It’s a good source of vitamins A and C, potassium, and dietary fiber, which aid in immune function, eye health, and digestion. Delicata squash can be roasted, stuffed, or sautéed and is often enjoyed as a side dish or in salads and soups. Store delicata squash in a cool, dry place for up to a month. Once cut, wrap it in plastic and refrigerate for up to five days.

Squash, Spaghetti – Spaghetti squash is a unique winter squash with a mild, slightly sweet flavor and flesh that, when cooked, separates into spaghetti-like strands. It is low in calories and rich in vitamins A, C, and B6, as well as fiber and potassium. Spaghetti squash is often roasted or microwaved and can be used in a variety of dishes, including casseroles, stir-fries, or served with sauces like traditional spaghetti. Store whole spaghetti squash in a cool, dry place for up to a month. Once cut, wrap it in plastic and refrigerate for up to five days.

Tip for storing any winter squash: Wipe the skin with vinegar to kill any microbes or spores before storing for longer than a few days.

Sweet Potatoes – Sweet potatoes are a nutritious root vegetable known for their naturally sweet flavor and vibrant orange flesh, though they also come in other colors like purple and white. They are rich in vitamins A (as beta-carotene), C, and B6, as well as dietary fiber, potassium, and antioxidants. These nutrients support eye health, boost immunity, and promote digestive health. Sweet potatoes are versatile in cooking and can be baked, roasted, mashed, or used in soups and stews. They can also be enjoyed in both savory and sweet dishes. Store sweet potatoes in a cool, dark, well-ventilated place for several weeks, avoiding refrigeration as it can affect their texture and flavor. It’s still warm outside, but soup season is on the way. Get ready with this recipe for Sweet Potato Sausage Soup. Sweet potatoes for dessert? Absolutely. Try this Easy Sweet Potato Chocolate Pudding.

Tomatoes are rich in vitamins A, C, and K, along with potassium and antioxidants like lycopene, which support heart health, skin health, and reduce inflammation. Enjoy fresh tomatoes sliced into salads and sandwiches, cooked into sauces, soups, and stews, or roasted and grilled for added flavor. These Simple and Reliable Tomato Recipes include Fresh Pasta Sauce, Gazpacho, and Caprese Salad. Try Fresh Tomato Soup, with Variations. Store ripe tomatoes at room temperature with the stem side down and use within one week. Do not refrigerate; cold temperatures can affect their texture and flavor. Tomatoes are high ethylene producers, which means they will cause other produce to ripen or spoil quickly if placed nearby. So be careful what you store next to tomatoes.

Did you know that tomatoes are actually a fruit, but commonly used as a vegetable?

Tomatoes, Green – Green tomatoes are unripe tomatoes that have a firm texture and a tangy, slightly acidic flavor. Often used in Southern U.S. cuisine, they are commonly fried, but can also be pickled, grilled, or used in relishes and salsas. Nutritionally, green tomatoes provide fiber, vitamin C, vitamin K, and small amounts of beta-carotene, although their nutrient content is slightly lower than that of fully ripe tomatoes. Their firm texture makes them ideal for frying or baking, as they hold up well during cooking. To store green tomatoes, keep them at room temperature if you want them to ripen, or refrigerate them to slow down the ripening process, where they can last for several days.

Zucchini – Green summer squash is often called zucchini. It is low in calories and rich in vitamins A and C, potassium, and antioxidants, which support skin health, immune function, and digestion. It has a mild flavor and tender texture making it a versatile ingredient for many dishes. Many varieties of green and yellow summer squash are interchangeable in recipes. Zucchini can be eaten raw in salads, grilled, sautéed, spiralized into noodles, or baked into breads and muffins. Try a simple sautee or stir fry. Use zucchini (or summer squash) in your baking. Mock Apple Cobbler is so delicious no one will ever know it’s zucchini unless you tell them! Store zucchini in the refrigerator, where it can stay fresh for up to a week. Avoid washing it before storing it to prevent moisture buildup.

Veggie E-Books

Download these collections of tips and recipes for each veggie. You’ll use these as a reference throughout the season.

Arugula E-Book
Broccoli E-Book
Carrots E-Book
Chinese Cabbage E-Book
Collard Greens E-Book
Beets E-Book
Bell Peppers E-Book
Kale E-Book
Microgreens E-Book
Mizuna E-Book
Mushrooms E-Book
Potatoes E-Book
Radish E-Book
Tomatoes E-Book
Winter Squash E-Book

Farm Events

Focus on Nutrition for Budget Wisdom

After years of feeding 9 – 20 people every day, I’ve learned a few things about making nutritious meals that go the distance and keep everyone happy. As you connect with me, more you’ll learn why I recommend these foods.

• organic fresh seasonal vegetables
• fermented vegetables
• organic eggs from pastured chickens
• sourdough bread made with organic wheat (no sprays!)
• raw, grass-fed milk and organic yogurt made from grass-fed milk

I’m sharing the deep reasons why these foods are essential and what we can learn from traditional wisdom in a new public Facebook Group. Join me to learn more!

Traditional wisdom belongs to us all so let’s make sure it doesn’t get forgotten.

The group description attempts to capture this: A community for sharing insights into what makes a healthy lifestyle sustainable for the long term. Share what you’ve learned and pass on the knowledge and traditions that have been passed on to you. You don’t need to have a farm or even land to live a sustainable life. Farmer Reuben encourages everyone to GROW one thing or PRODUCE one thing – especially if you can share with someone else.

If you still do Facebook, click image to join me here:

Next Farm Event:

 Join Willow Haven Farm at Lehigh Valley VegStock 2024!

 Saturday, October 12, 2024​
11 AM – 5 PM
Bushkill Creek, Tatamy, PA

Come enjoy a FREE Fall Healthy Harvest Festival filled with:

• Delicious & Nourishing Food
• Local Booze
• Phenomenal Live Music
• Renowned Guest Speakers
• Family-Friendly Fun

​Willow Haven Farm will be there with a selection of:

• Fresh Veggies
• Homemade Bread
• Tasty Snacks
• Essential Oils
• Refreshing Drinks

​Support local vendors and enjoy a day of community fun!

As Always…

We support your desire to have a good, healthy way of life and food on your table that supports that goal.

We’ll keep farming for you!

Reuben and Tessa DeMaster
Willow Haven Farm